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Hazelnut Cream

Put a pint of hazelnut kernels into a warm oven to dry; when dry (while warm) rub them between two coarse towels, to get rid of as much as possible the skins from the nuts. Pound the nuts to a paste, with a little white of egg. Make a custard of the yolks of three eggs and half a pint of milk. Dissolve half an ounce of gelatine in a gill of water; mix it with six ounces of powdered sugar and add to the custard when nearly cold. Stir in the nut paste, taking care that it is well mixed with the custard. Then add half a pint of cream whipped solid. Flavor with vanilla. Mould and set on the ice.