|2 bottles of good cream|
6 yolks of eggs
1/2 lb. sugar
Mix the yolks & sugar; put the cream on a fire in a casserole, first putting in a stick of Vanilla. When near boiling take it off & pour it gently into the mixture of eggs & sugar. Stir it well. Put it on the fire again stirring it thoroughly with a spoon. When near boiling take it off and strain it thro’ a towel. Put it in the Sabottiere [the canister within an ice pail] then set it in ice an hour before it is to be served. Put into the ice a handful of salt. Put salt on the coverlid of the Sabottiere & cover the whole with ice. Leave it still half a quarter of an hour.
Turn the Sabottiere in the ice 10 minutes; open it from time to time to detach the ice from the sides. Stir it well with the Spatula. Put it in moulds, justling it well down on the knee; then put the mould into the same bucket of ice. Leave it there to the moment of serving it.