How to Cook the Cream for Ices

First boil the milk or cream. If with vanilla or white coffee infuse either of these into the milk or cream. Put the yolks or whites of eggs in a tinned basin of sufficient size not to have the mixture rise to over three-quarters of the height of the vessel; add sugar to the yolks or whites, beating it in well with a whisk; then add the boiling milk or cream. Set the basin on a slow fire or in a bain-marie; stir continuously with the spatula until the composition be of a sufficient thickness to cover this spatula, which will occur a few moments before it begins to boil; remove it from the fire or bain-marie and then strain through a Venice or plated copper wire sieve; stir occasionally while cooling and freeze when thoroughly cold. For cooked ice cream be careful to select only the freshest eggs and milk; the most important point to be observed in these creams is to have the eggs cooked, allowing them to proceed as far as possible without actually boiling, then pour quickly through a sieve and stir steadily until most of the heat is lost.