3 C rich cream
5 C milk
2 C sugar
1 T flour
zest and juice of 2 lemons Or half a Vanilla bean, split into small pieces Or two ounces of sweet almonds and once ounce of bitter almonds, blanched and split into pieces
1) Take half of the milk and put in the ingredient that is to flavor it, either the vanilla, the almonds, or the lemon zest. Boil it, stirring in gradually the sugar.
2) Beat the eggs well and add 2 tablespoons of cold milk, and pour them into the boiling milk. Let them simmer two or three minutes, stirring constantly.
3) Take the mixture off the heat and strain it through 2 layers of cheesecloth into a pan. Add the cream and the remainder of the milk, and put the whole into the tin freezer, which must be set in a tub filled with ice, among which must be scattered a great deal of salt.
4) Squeeze the juice from the two lemons and stir it into the cream while it is freezing. When it is all frozen, turn it out, first dipping the tin for a moment in warm water. If you wish to flavor it with strawberry or raspberry juice, that, like the lemon-juice, must be stirred gradually in while the cream is freezing.