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Noisette Bomb

Strawberry Ice I 1½ cup sugar 1½ cup chopped blanched filberts 34 cup hot caramel syrup Yolks 4 eggs 1½ cups heavy cream 1½ tablespoon vanilla Few grains salt Caramelize sugar, add nut meats, turn into a buttered pan, cool, then pound in mortar and put through a purée strainer. Beat egg yolks until thick, add gradually caramel syrup, and cook in double boiler until mixture thickens; then beat until cold. Fold in cream beaten until stiff. Then add prepared nut meats, vanilla, and salt. Line melon mould with ice, turn in mixture, pack in salt and ice, and let stand three hours. 3 cups milk 1½ cups sugar Yolks 5 eggs