Put the cream in a double boiler, with the vanilla bean split in half. Beat the yolks of the eggs and the sugar together until light, add to the hot cream, stir until the eggs begin to thicken. Strain through a sieve; when cool, freeze.
Put on stove—when it begins to boil add a scant teaspoon corn-starch dissolved in a little water. Take from fire and put in cool place.
Peel fresh peaches and place on ice, then pour the above syrup and peaches over the ice cream.
Whole preserved, sweet peaches are used, out of season.
© 1903 All rights reserved. Published by Echo Point.