2 bottles of good cream.
6 egg yolks.
1/2 lb sugar.
Mix the yolks and sugar.
Put the cream on a fire in a casserole, first putting in a stick of vanilla. When near boiling, take it off.
Pour it gently into the mixture of eggs, sugar and stir all, well.
Put it on the fire again, stirring it thoroughly with a spoon to prevent its sticking to the casserole.
When near boiling, take it off and strain it through a towel.
Put it in the Sabottiere then set it in ice for 1 hour before serving. Add salt to the ice.
Put salt on the cover lid of the Sabottiere and cover the whole with ice.
Leave if till half a quarter of an hour, then turn the Sabottiere in the ice, 10 minutes.
Open it to loosen the ice from the inner sides of the Sabottiere with a spatula.
Shut it and replace it in the ice. Open it from time to time to detach the ice from the sides.
When well taken stir it well with the spatula, put it in moulds. Put the mould into the same bucket of ice.
Leave it there till serving time. To withdraw it, immerse the mould in warm water.
Turning it well till it comes out, then turn it into a serving plate.
