8 eggs, separated
2 cups sugar
1 pint whipping cream
2 tablespoons vanilla
1/8 teaspoon all-purpose flour
1/8 teaspoon cream of tartar
Dash of salt
About 2 1/2 cups milk
Beat egg yolks at medium speed of an electric mixer until
frothy. Gradually add sugar, beating until thick and lemon
colored. Add whipping cream, vanilla, flour, and cream of tartar
to egg yolk mixture; mix well. Combine egg whites and salt; beat
until stiff peaks form. Fold egg white mixture into egg yolk
mixture. Pour into freezer can of a 1-gallon freezer. Add enough
milk to fill can three-fourths full. Freeze according to
manufacturer's instructions. Let ripen at least 1 hour.
Yield: about 1 gallon.
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