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Ratafia Cream, Iced

Blanch two ounces of bitter almonds, and pound them to a smooth paste with a tea-spoonful of rose-water, or water, to prevent them oiling. Add gradually a table-spoonful of powdered loaf sugar, mix the paste with a quarter of a pint of cream, and stir over a gentle fire till pleasantly flavoured. Add another pint of cream, strain the mixture through a jelly-bag, and freeze in the usual way. Time to boil the cream with the almonds, ten minutes. Probable cost, 2s. 4d. Sufficient for a little more than a pint of ice-cream.