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Apricot Ice Cream

Take half a pound of apricot jam: mix with it a pint of cream, the juice of a lemon, half a dozen almonds blanched and pounded, and two table-spoonfuls of noyeau. Mix and strain thoroughly. Freeze and serve either in a mould or glasses. Time to freeze, about half an hour. Sufficient for a pint and a half. Probable cost, 1s. 6d.