This section is from the "The New Home Cook Book" book, by Ladies Of Chicago Et Al. Also available from Amazon: The Home Cook Book: Tried, Tested, Proved.
One pint milk, yolks of two eggs, six ounces sugar, one tablespoon corn starch; scald until it thickens; when cool, add one pint whipped cream and the whites of two eggs, beaten stiff; sweeten, flavor and freeze.
Mrs. A. P. Iglehart.
Have ready two quarts of rich cream ; take out three pints, and stir into the pint left one pound of white sugar; flavor with lemon or vanilla; after mixing this well add it to the three pints and freeze it.
Mrs. W. H. Ovington.
Scald one quart of milk with one sheet of isinglass (broken), and a vanilla bean; when cool, strain, mix with one pint of cream whipped to a froth ; sweeten to taste and freeze.