Caramel Cream

Put four ounces of sugar with a bruised stick of cinnamon, the peel of a lemon, and half a gill of water, into a stewpan on the fire to boil until it is of a light brown; it must then be stirred a little while longer on the fire, without allowing it to gain too dark a hue; you then pour in half a gill of water to dissolve it, and add eight yolks of eggs, a pint of milk, and six ounces of sugar; stir the cream on the fire until it thickens; run it through a sieve into a basin; add half a pint of whipped cream, and two ounces of dissolved gelatine; mix, and fill a mould imbedded in ice.