This ice is universally served in England and on the continent of Europe. It is made of cream, or rich milk, and yolks of eggs in proportiom from six to twelve for each quart of cream. One cup of sugar or syrup is allowed for each quart of cream and another for each dozen of yolks. Beat the yolks till light colored and thick, add the sugar and beat again; then add to the cream in the double-boiler and cook as a boiled custard till the mixture coats the spoon. Strain the mixture at once into a dish set in cold water; when it has become ice cold, flavor and freeze.

Sometimes starchy material, as arrowroot or cornstarch, is used in the place of part of the eggs; in this case it is better to mix such material with a little cold cream or milk and cook it in the hot cream for ten or fifteen minutes before adding the sugar and yolks of the eggs.

The Neapolitan method of making creams is considered best adapted to vanilla, coffee, chocolate, caramel, and the various nut creams. In Europe fruit flavors are thought not to harmonize with eggs, which are an essential part of all their creams; but any of the fruit pulps may be added to a Neapolitan cream with good results.

Neapolitan Cream Ice (Vanilla)

1 pint of milk and 1 pint of cream, or 1 quart of rich creamy milk. 6 to 12 yolks of eggs. 1/2 vanilla bean, or 1 tablespoonful of vanilla extract.