Caramel
1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
3 tablespoonfuls of caramel
1 teaspoonful of vanilla
Beat the yolks of the eggs until creamy and add the sugar; beat until light, and then add the well-beaten whites of the eggs. Put the milk over the fire in a double boiler; when hot, add the eggs, and stir and cook until the mixture begins to thicken. Take from the fire, strain through a fine sieve, add the vanilla and caramel, and, when cold, add the cream, and freeze.
This will serve ten persons.