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Nougat Ice-Cream

Put the nougat in a mortar with two tablespoonfuls of orange-flower water, and pound it. Put the yolks of three eggs in a saucepan with one and one-half pints of cream, and twelve tablespoonfuls of fine sugar and beat. Mix the bruised nougat and three drops of the essence of peach-kernels with the milk and eggs, and stir the whole over the fire till on the point of thickening. Pass the mixture through a fine hair-sieve into a basin and leave till cooled. When ready turn the nougat cream into the freezer and freeze it. The cream can be served as it is or may be turned into moulds and packed in ice for about two hours. Before serving, the mould should be dipped in warm water, wiped, and the contents turned out on a fancy dish.