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Plombiere's Ice

Blanch and peel six ounces of Jordan almonds and ten bitter ones. Dry them in a soft cloth, and pound to a smooth paste with a little orange-flower water. Stir this paste into a pint and a half of boiling milk, then press the liquid through a jelly-bag. Mix ten yolks of eggs, well beaten, with the milk, and stir the custard over a moderate fire until it begins to thicken. Take it off the fire, stir two or three minutes longer, and strain it once more through a tamis. When cold freeze it, and when it is ready for serving mould three rings of the iced cream, diminishing in size as they go up. Fill the centre with apricot jam, and serve. Time, about ten minutes to boil the custard. Sufficient for six or seven persons. Probable cost, 2s. 6d.