Put the yolks of twelve eggs in a stewpan, with half a pound of sugar,
beat well together with a wooden spoon, in another stewpan have a quart
of milk and when boiling throw in two sticks of vanilla, draw it from
the fire, place on the lid and let remain until partly cold, pour it
over the eggs and sugar in the other stewpan, mix well, and place it
over the fire (keeping it stirred) until it thickens and adheres to the
back of the spoon, when pass it through a tammie into a basin, let
remain until cold, then have ready a pewter freezing-pot in an ice-pail
well surrounded with ice and salt;[18] put the above preparation into
it, place on the lid, which must fit rather tightly, and commence
twisting the pot round sharply, keeping it turned for about ten minutes,
when take off the lid and with your spatula clear the sides of the
interior of the pot, place the lid on again, turn the pot ten minutes
longer, when again clear the sides and beat the whole well together
until smooth, it being then about half frozen, then add four glasses of
noyeau or maresquino and a pint and a half of cream well whipped, beat
the whole well together, place the lid upon the top, keep twisting it
round a quarter of an hour, clear well from the sides, beat again well
together, proceeding thus until the whole is frozen into a stiff but
smooth and mellow substance, should you require to keep it sometime
before serving, pour the water which has run from the ice out of the
pail and add fresh ice and salt; when ready to serve work it up smoothly
with your spatula.