Glace Napolitain Recipe

Instructions

1. Take 4 ounces of Carolina rice, wash it thoroughly, and put it in a stewpan with 1 pint of milk, 1 pint of good cream, a pinch of salt, and 2 ounces of sugar.
2. Let the rice swell considerably in this.
3. When it is tender enough to give way between the fingers, add 1 stick of good vanilla, and boil it one minute, then let it get cold.
4. When cold, take all the cream that remains liquid, and put it in a stewpan with the yolks of 6 eggs; if there is not cream enough, add to it a little milk.
5. Turns this on the fire with a wooden spoon, and when the eggs are well done, and the mixture very thick, let it cool.
6. Add to this 1 pint of double whipped cream, and after mixing the cream with the custard, taste if the latter is sweet enough.
7. Do not make it too sweet.
8. Then take some out in a basin, and put it into the rice only, not into the freezing-pot; next mix together the rice and cream, take out the vanilla, and put all the rest into the freezing-pot; work it well in the ice.
9. When quite frozen, put it in ice-moulds that shut on both sides; put them in the pail with salt all round the ice.
10. At dinner time dip the moulds in cold water, push the ice off the moulds, and cover the gateau with the cream that you have put by in the basin.