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APRICOT ICE CREAM (another way)

Rub through a fine sieve half a pound of apricot jam with a pint of cream, the strained juice of a lemon, half a dozen bitter almonds pounded, and a glass of noyeau. Freeze twenty-five minutes. Or, take a dozen fine ripe apricots. Skin, stone, and pulp them through a sieve with a pint of hot cream and five or six ounces of the finest sifted sugar. Mould and freeze. The apricots may be scalded before they are pulped. Sufficient for six or more persons.