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Almond and Raspberry Ice-Cream

Blanch, peel and pound half a pound of Jordan almonds and half an ounce of bitter almonds. Boil three pints of cream or half milk and half cream, pour it into a stewpan and let it cool; then stir in half a pound of finely-powdered sugar, and when that is quite dissolved, beat it up sharply and stir in the yolks of twelve eggs, stirring over the fire without allowing it to boil, until the mixture thickens; add quickly the pounded almonds, and a tablespoonful of kirsch; strain the whole through a tammy cloth into a basin. Then mix one quart of raspberry juice and one quart of syrup at eighteen degrees by the saccharometer, or take two quarts of raspberry syrup made without vinegar, and strain through a sieve if necessary. Freeze these two mixtures in separate pots, and serve in layers.