Slice a vanilla bean, and boil it slowly in half a pint of milk, till all the strength is extracted and the milk highly flavoured with the vanilla. Then strain it, and set it aside. Mix a quart of cream and a pint of milk, or, if you cannot procure cream, take three pints of rich milk, and put them into a skillet or sauce-pan. Set it on hot coals, and boil it. When it has come to a boil, mix a table-spoonful of flour in three table-spoonfuls of milk, and stir it into the boiling liquid. Afterwards add six eggs, (which have been beaten up with two table-spoonfuls of milk,) pouring them slowly into the mixture. Take care to stir it all the time it is boiling. Five minutes after, stir in gradually half a pound of powdered loaf-sugar, and then the decoction of vanilla. Having stirred it hard a few moments, take it off the fire, and set it to cool. When quite cold, put it into a mould and freeze it, as you would ice-cream, for which it frequently passes.
You may flavour it with the juice of two large lemons, stirred in just before you take it from the fire, or with a quarter of a pound of shelled bitter almonds, blanched, pounded in a mortar with rose-water, and then boiled in half a pint of milk, till the flavour is extracted. Then use the milk only.