3 cups rich milk.

1 cup cream.

6 yolks of eggs.

2 tablespoons sugar for caramel 8 tablespoons sugar to sweeten 1/2 cup curacoa.

Set the 2 ounces of sugar over the fire in a little saucepan, without water, and let it melt and brown to the color of maple syrup, then add to it a few spoons-fuls of water and set it at the side to dissolve and make liquid caramel.

Boil the 3 cups of milk with half the sugar in it, beat the yolks with the rest of the sugar and a spoonful of milk added, pour them and the milk together and cook a minute carefully to make smooth yellow custard. Add the caramel to it and strain it into the freezer, pour in the curacoa when cold and whip the cup of cream and add that and freeze with rapid beating.

Cost of material - milk and cream 10, eggs 8, sugar 7, curacoa 20, ice and salt 10, 55 cents for about 2 quarts after freezing.