Italian Cream (Maria Teresa Faria de Freitas) - Family de Freitas

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Recipes
Italian Cream (Maria Teresa Faria de Freitas)
1 pint milk
½ box gelatine
½ cup sugar
4 eggs – separated
1 tsp vanilla


  1. Put the milk to boil.
  2. Beat the egg yolks and sugar together until light and then stir it into the boiling milk.
  3. Dissolve the gelatine and throw it in and put back to the fire for about 5 minutes.
  4. Throw in the vanilla essence
  5. When cool, beat the egg whites to a stiff froth and throw over the custard, stirring a little.
  6. Turn into a mould and put in ice until it gets hard.
  7. Serve with jam.
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