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Biscuit Glace

Carefully crack six egg yolks in a small copper basin, add two ounces granulated sugar and half a stick vanilla. Set the basin on the corner of the range and with the whisk beat all well together for ten minutes. Remove the basin from the range to a table, take up the vanilla bean, beat up for five minutes more; then set the basin on the ice and stir with a wooden spoon until thoroughly cold. Add two gills cream whipped. Gently mix with a skimmer for one minute. Fill up six paper ice-cream biscuit cases and neatly smooth with the blade of a knife all around. Have a small freezer in an ice-cream tub with broken ice mixed with rock salt. Arrange the cases in the freezer and freeze for two hours. Remove, place on a dish with a folded napkin and serve.