JEFFERSON’S ICE CREAM

2 bottles of good cream
6 yolks of eggs
½ lb. sugar

Mix the yolks and sugar. Put the cream on a fire in a casserole, first putting in a stick of vanilla. When near boiling take it off & pour it gently into the mixture of eggs & sugar. Stir it well. Put it on the fire again, stirring it thoroughly with a spoon to prevent its sticking to the casserole. When near boiling take it off and strain it thro’ a towel. Put it in the sabotiere* then set it in ice an hour before it is to be served. Put into the ice a handful of salt. Put salt on the coverlid of the sabotiere and cover the whole with ice. Leave it still half a quarter of an hour. Then turn the sabotiere in the ice 10 minutes open it to loosen with a spatula the ice from the inner sides of the sabotiere. Shut it and replace it in the ice, open it from time to time to detach the ice from the sides when well taken (prise) stir it well with the spatula. Put it in moulds, jostling it wel...