|Sugar||1 Cup (16 tbs)|
|Cream||2 Cup (32 tbs), whipped|
|Water||1⁄2 Cup (8 tbs)|
Boil the sugar and water to 238Â° F.
Pour slowly on beaten egg-yolks.
Cook in the top of a double-boiler until the mixture thickens.
Cool and then fold in the cream which has been beaten stiff.
Add the vanilla and pour into a mold as directed on .
Freeze in 2 parts ice to 1 part salt for 4 hrs.