Luncheons: A Cook's Picture Book

by Mary Ronald

PLAIN ICE CREAM

To serve with or without hot sauces.

2 cupfuls of milk,

1 cupful of cream,

½ cupful of sugar,

2 whole eggs,

1 teaspoonful of vanilla.

Mix the eggs with the sugar, then scald the milk and turn it over them. Place the whole on the fire in a double boiler and cook for a few minutes to set the eggs, but not so long that the mixture thickens like a custard. Remove from the fire and add the cream and vanilla. When it is cold, freeze and mold it.