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Almond Cream Ice

Blanch and pound two ounces of sweet almonds with a tea-spoonful of rose-water and a little loaf sugar; add gradually a quart of cream, and boil gently for a few minutes. Let it cool slowly, and place it in the ice-pail. Serve with sponge-cakes. Time to freeze, about half an hour. Probable cost, 3s. 6d., with cream at 1s. 6d. per pint.