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Hickory Nut Ice Cream

1 pound of either pecan or hickory nut kernels. 12 ounces of sugar. 1 quart of rich milk or cream. 1 tablespoonful of burnt sugar coloring. Pick over the kernels carefully that there be no fragments of shells to make the cream gritty, then pound them in a mortar with part of the sugar and a few spoonfuls of milk or other fluid. Only a few can be pounded effectually at a time. Mix the milk with the pulp thus obtained, the rest of the sugar and caramel coloring enough to make it like coffee and cream, and run it through a strainer into the freezer.

Freeze it as usual and beat smooth with the paddle, then pack down with more ice to freeze firm.

Line the moulds with the cherry ice and fill the middle with the cream, or, dish the ice as a border in shallow glasses with the cream piled in the center.