CARAMEL ICE CREAM, No. 2

1 quart of cream
1 pint of milk
1/2 cupful of brown sugar
1/2 pound of granulated sugar
2 teaspoonfuls of vanilla

Put the brown sugar in a frying pan over the flame; shake it until it melts, burns and smokes. Take it from the flame and add two tablespoonfuls of water; heat until the sugar is again melted, put it in a double boiler with the milk and all the sugar, stir until the sugar is dissolved, and stand aside to cool. When cold, add half the cream and the vanilla, and freeze. When frozen sufficiently stiff to remove the dasher, stir in the remaining pint of cream whipped to a stiff froth, repack and stand aside for three hours.

This quantity will serve ten persons.