Cabinet Pudding, Iced Recipe

1 quart of cream
1/2 pound of sugar
1 gill of maraschino
2 tablespoonfuls of sherry
1 teaspoonful of vanilla
Yolks of six eggs
Put half the cream in a double boiler over the fire. Beat the sugar and
yolks together until very, very light, add them to the hot cream and stir
over the fire until the mixture begins to thicken. Take from the fire,
and, when very cold, add the vanilla, maraschino and sherry, and freeze.
When frozen, stir in the remaining cream, whipped to a stiff froth. Fill
individual dishes or paper cases, stand at once in the freezing kettle or
ice cave; pack and freeze from three to four hours.
This will fill twelve cases.

Vote