1 quart sweet cream.
Yolks only of four eggs.
½ oz. of gelatine or isinglass.
1 cup (small) of sugar.
2 teaspoonfuls vanilla or bitter almond extract.
Soak the gelatine in just enough cold water to cover it, for an hour.
Drain, and stir into a pint of the cream made boiling hot. Beat the
yolks smooth with the sugar, and add the boiling mixture, beaten in a
little at a time. Heat until it begins to thicken, but do not actually
boil; remove it from the fire, flavor, and while it is still hot stir
in the other pint of cream, whipped or churned in a syllabub churn to
a stiff froth. Beat in this “whip,” a spoonful at a time, into the
custard until it is the consistency of sponge-cake batter. Dip a mould
in cold water, pour in the mixture, and set on the ice to form.