1521 | Pudding à la Mrs. Frank Leslie.
—Boil in a saucepan one pint of milk with half a vanilla bean. Place in a vessel half a pound of powdered sugar and six egg yolks, and then with the spatula mix well together for ten minutes; then add it to the boiling milk, and continually stir for two minutes. Transfer it then into a copper basin, place the basin on a moderate fire to heat for five minutes, continually stirring at the bottom with the spatula, being very careful not to let it boil. Remove from the fire and place on a table, immediately adding one pint of sweet cream, continually mixing for two minutes more, and then let cool off for thirty minutes. Strain it through a sieve into an ice-cream freezer (well cleaned), place the cover on, lay the freezer in a small tub, fill the tub all around the freezer with broken ice slightly mixed with rock-salt; then sharply turn the freezer by the handle of the cover in opposite directions for three minutes; remove the cover, and with a wooden spoon detach the cream from all around the freezer, as well as from the bottom, re-cover, and sharply turn it by the handle for three minutes more; uncover, detach the cream the same as before, being careful that no ice or salt should drop into the freezer; replace the lid and then repeat the same operation three times more. Then fill a well-cleaned quart timbale-mold with the ice-cream, sharply pressing it in with a spoon, strictly seeing that the mold is thoroughly filled, so that no salted water can penetrate it. Tightly cover it; have some broken ice mixed with rock-salt at the bottom of a pail, lay the mold over, fill the pail with broken ice mixed with rock-salt, and let freeze for fully two hours.