Custard for Ice Cream

1. 1 egg.                                      2. 250 ml (1/2 pint) milk.                  3. Sugar to taste.

Bring the milk almost to boiling point and pour it over the well-beaten egg, stirring all the time. Put the mixture back into the saucepan and stir until the mixture thickens. Do not boil; stir in the same direction all the time. Neglect of these precautions may mean curdling of the custard. Now stir in the sugar and strain the mixture before freezing. Sufficient for 4 persons.