Milanese Ice Cream Recipe

Instructions

1. Beat up the yolks of 2 eggs with 1 pint of cream and 1/2 pound of finely sifted sugar; add the mixture to 2 ounces of Naples biscuits reduced to powder in 1/2 pint of milk.
2. Put all into a bright stewpan, and stir until it is as thick as an ordinary custard, when it may be strained through a sieve.
3. Add 1 glass of sherry wine when frozen, and then put it into a mould.
4. Time, a few minutes to boil the custard.
5. Sufficient for seven or eight persons.

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