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Biscuits Glace a L'Orange

Crack six egg yolks in a copper basin, add two ounces granulated sugar, chopped rind and juice of a fresh orange, set basin on corner of range and briskly whisk while heating ten minutes; remove to a table, beat five minutes longer, then set basin on ice, and briskly stir with wooden spoon until thoroughly cold. Add half pint whipped cream, gently mix with skimmer one minute. With this preparation fill six paper ice cream boxes, neatly smooth surface with blade of a knife all around. Have a small freezer in an ice cream tub with broken ice and rock salt, place the cases in the freezer and let freeze for two hours, remove, place on a dish with a folded napkin and serve.