1 cup sugar
1/3 cup water
8 egg yolks, beaten
1/2 teaspoon lemon extract
1 teaspoon vanilla or liqueur
1 quart whipped cream

Cook sugar and water together 3 minutes, add to egg yolks gradually while stirring.

Cook over hot water until mixture coats a spoon, then add flavoring and beat until cold.

Fold in whipped cream lightly, and fill molds.

Pack in ice and salt, and freeze 2 hours.

makes 2 quarts.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Igor Grabar: Poire sure une napple blueu, detail, 1915.

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