Ice Cream Recipe
Beat the yolks of 6 eggs until thick and lemon colored.
Add, gradually, 1 cup of sugar and a pinch of salt.
Bring to a boil 1 quart of cream and pour slowly on the egg mixture.
Put in top of double boiler and when thickens, remove and strain through a fine sieve into a bowl.
When cool add 2 teaspoonfuls of vanilla.
Freeze, as usual, with one part of salt to three parts of ice.
Place in a mould, pack with ice and salt for several hours.
For electric refrigerators, follow usual direction, but stir frequently.