One quart of rich milk. Eight eggs, whites and yolks beaten together. Four cupfuls of sugar beaten with the eggs, after the latter are light. One quart of rich cream. One vanilla bean, broken in two, boiled in the custard, and left in until the latter is cold, then fished out.

Scald the milk and turn it upon the beaten eggs and sugar. Pour the hot milk gradually upon the mixture and return to the fire in a double boiler. Stir for fifteen minutes, or until you have a thick custard. Let it cool, take out the bean, beat in the cream, and freeze.

Extract of vanilla may be used instead of the bean, but it is not so good.