Split up half a vanilla bean, and boil it slowly in half a pint of
milk till all the flavour is drawn out, which you may know by
tasting it. Then mix into the milk half a pound of powdered loaf-sugar,
and stir it very hard into a quart of rich cream. Put it
into the freezer, and proceed as directed in the receipt for Lemon
Ice Cream; freezing it twice.