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Hazel-nut Ice-Cream

Blanch and chop fine one-fourth pound of hazel-nuts weighed without their shells, place them in a basin with six ounces of sugar, two ounces of flour and six well-beaten eggs. Pour one quart of milk in a saucepan, place it over a moderate fire until on the point of boiling, then stir in by degrees the other ingredients and stir it at the side of the fire with a wooden spoon until thick, but do not let it boil again or the eggs will curdle. Take the mixture off the fire, flavor with a few drops of any desired essence and turn into a fancy-shaped mould. When the cream has cooled slightly, pack the mould in pounded ice and salt; dip the mould in warm water to loosen the contents, and turn the cream onto a dish.