Milk, 1 quart
Sugar, 7 ounces
Egg yolks, 8
Vanilla flavoring

Bits of candied fruit (optional)

Mix the egg yolks with the sugar and add the milk a little at a time.

Cook the cream on a bright fire, but turn the fire down when the compound begins to smoke.

The cream is done when it sticks to the ladle, which must be moved continually.

Add the vanilla shortly before removing from the fire.

This recipe can be used for ice creams.

To improve the taste add bits of candied fruit, sliced very thinly.

This recipe (#373) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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