Page:Browne - The Plain Sailing Cook Book.djvu/126

 FRENCH ICE CREAM


 * MATERIALS

2 cups thin cream

2 eggs or 4 yolks

½ cup sugar

1 teaspoon butter

2 teaspoons vanilla


 * UTENSILS

Bowl

Double-boiler

Tablespoon

Dover beater

DIRECTIONS


 * 1) Put the eggs and sugar in a bowl, and beat until creamy.
 * 2) Add the cream, and mix thoroughly.
 * 3) Put the mixture in a double-boiler over the fire, and cook until it thickens, stirring constantly.
 * 4) Take from the fire and pour the mixture back into the bowl.
 * 5) Stir in the butter and vanilla, and allow it to stand until quite cool.
 * 6) Freeze in accordance with directions on page 120.