Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Scald 1 quart of cream. Beat the yolks of 6 eggs with 1 cupful of sugar. Pour gradually into the milk and stir until thick. Add a pinch of salt, stir well, and strain into a bowl. Add 1 tablespoonful of Pure Vanilla Extract and turn into a freezer. Surround with a mixture of 3 parts ice to 1 part of salt. Turn handle of freezer until mixture is thick. Pack into mold, surround with ice and salt -- one measure of salt to four of ice, and let stand until set.
If you have no cream, fresh butter creamed and mixed with the milk, 1/4 cupful to 4 cups
of milk will answer very well.
* From Thomas Jefferson's Cook Book, by Marie Kimball, published by Garrett & Massie Inc.,
Richmond, Va.