Ice Cream

• A Quart of Milk, or Cream
• 6 Eggs
• 1½ Cupfuls of

Put the milk or cream on to boil. If Cream is used, six eggs will be sufficient; if Milk, use eight. Beat the yolks of the eggs and the sugar very light, and then beat the whites to a stiff froth. Take the Milk off the fire, and pour it over the sugar and yolks, stirring all the while. Then add the whites, mixing thoroughly, and two tablespoonfuls of Extract of either Lemon or Vanilla. Set to c