Caramel Ice Cream

Put ten ounces of sugar in a copper basin with very little water, cook to caramel, then pour it on a marble to get cold; pound and return it to the basin with six egg-yolks, a quarter of a vanilla stick and a pint of boiling milk. Cook this preparation on a slow fire without boiling, remove it from the range when it covers the spatula, and when cold add a pint of cream; strain through a sieve and freeze.