The foundation given in the rule is suitable for all kinds of ice cream.

One generous pint of milk, one cupful of sugar, half a cupful of flour, scant; two eggs, one quart of cream, one table-spoonful of vanilla extract, and when the cream is added, another tea-cupful of sugar.

Let the milk come to a boil.

Beat the first cupful of sugar, the flour and eggs together, and stir into the boiling milk.

Cook twenty minutes, stirring often.

Set away to cool,

and when cool, add the sugar, seasoning and cream,

and freeze.