2747—Ice-cream Preparation (Generic Recipe)

Work two-thirds lb. of sugar and ten egg-yolks in a saucepan until the mixture reaches the No. 2376, Pâte à Génoise Fine-stage. Dilute it, little by little, with one quart of boiling milk, and stir over a moderate fire until the preparation veneers the withdrawn spoon. Avoid boiling, as it might decompose the custard.

Strain the whole into a basin and stir it from time to time until it is quite cold.

N.B.—For the various ice-cream preparations, the amount of sugar and number of egg-yolks, as also the procedure, do not change. They are only distinguishable by the particular flavour or infusion which may happen to characterise them.