4 cups rich milk.

12 tablespoons sugar.

12 yolks of eggs.

Vanilla or other flavoring.

Boil the milk with half the sugar in it - which prevents burning. Beat the yolks in a large bowl with the rest of the sugar in and a half of cup of milk to make them come up frothing. Pour the boiling milk to them, then set on the fire for not more than a minute, as if too much cooked the custard will not come up light and rich in the freezer.

Strain, flavor and freeze.

Cost of material - milk 8, sugar 7, flavor 2, yolks 15; 32 - ice and salt 15 - 47 cents for something less than 2 quarts. About the same cost as pure cream, or 4c per plate.