Frozen Custard

Directions

1. Cut the bean in several pieces, scrape out the seeds in a gill of milk and gently boil seeds and bean, to extract full flavor.
2. Scald, in a preserving or custard kettle, the cream and milk, but do not boil it.
3. Beat the eggs until light, adding the sugar until all is thick and smooth.
4. Stir slowly the cream and milk into the beaten egg and sugar, add the boiled bean and milk and replace on the fire.
5. Stir constantly until it becomes of the consistency of thin custard.
6. Remove from the fire at once, and strain through a wire sieve into the ice cream freezer, which latter set in a pail of cold water.
7. When cool, freeze as ice-cream.