One quart of milk; eight beaten eggs; three pints of rich cream; four cupfuls of sugar; one vanilla bean boiled in the custard, or five teaspoonfuls of vanilla essence. Heat the milk ; pour it upon the eggs and sugar. Cook, stirring steadily, fifteen minutes, or until it has thickened well. When cold add the cream and set on ice. Early next morning beat in the cream and put all in a freezer set in a pail. Put a block of ice between folds of carpeting and beat small. Put a thick layer into the outer pail, then one of rock-salt. Fill the pail in this order and beat the custard for five minutes with a flat stick. Shut tightly; pack pounded ice and salt over it and put a folded carpet over all. In an hour and a half open the freezer, first wiping off the salt. Dislodge the frozen custard from sides and bottom with a knife and beat until the custard is a smooth paste. Replace the cover, let off the water, and pack more pounded ice and salt about it. Put back the folded carpet. The cream will take care of itself for four hours, with a visit of three minutes every two hours to let off the water and pack in more salt and ice. Do not open the freezer until you are ready for the cream. Then take it out, wipe it off, wrap a towel wrung out in hot water about the lower part, and invert it upon a flat dish.

Chocolate Ice-Cream

Make as for Delmonico Cream, adding five tablespoonfuls of grated chocolate, rubbed smooth with a little cold milk.