Vanilla Ice Cream, Philadelphia Style Recipe

1 pint of thin cream

1/2 tablespoonful of vanilla extract

1/2 cup of granulated sugar

Mix all together and turn into the can of the freezer. Pack with salt and crushed ice in the usual proportion and turn the crank until the mixture is well frozen. At first turn the crank slowly, later turn more quickly. Take out the dasher and scrape the cream from it into the freezer; beat the whole thoroughly, smooth over the top and put on the cover. If the ice floats, turn off the water and repack, using larger pieces of ice and one measure of salt to four or five of ice. Spread burlaps, carpet or newspaper over the top, to keep the ice from melting too fast. The cream may be scalded; in summer this is advisable.