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Vanilla and Strawberry Ice-Cream

Pour one and one-half pints of thick cream into a saucepan with a pod of vanilla and boil it. Put one-fourth pound of sugar into a saucepan with the yolks of six eggs and beat them together; then pour in the boiled cream and stir it over the fire until thick, but do not allow it to boil or the eggs will curdle. When thick pass the mixture through a fine hair-sieve into a basin. Mix one pint of syrup at 35 degrees with one pint of strawberry puree, stirring well together; then pass it through a silk sieve. Turn the vanilla cream into an ice-mould and the strawberry mixture into another, pack them both in pounded ice and salt, and work the contents with a spatula until smooth and frozen. Cut a piece of cardboard to fit the center of an ice-mould and place it in perpendicularly, dividing the mould into two equal parts; fill one side with the vanilla ice and the other with the strawberry ice, remove the piece of cardboard and pack the mould in ice and leave it for two hours. When ready to serve, dip the mould in warm water, wipe it, turn the contents out onto a folded napkin, and serve.