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Nut Ice-Cream

Beat well the yolks of seven or eight eggs in a saucepan and add gradually about twelve ounces of sifted crushed loaf sugar, working it to a froth with a wooden spoon, then pour in one pint of boiling milk and add one stick of vanilla to flavor. Pour the cream into a basin and add six tablespoonfuls of nuts blanched and pounded to a paste with a few blanched sweet almonds. Let the preparation cool, pass it through a fine hair-sieve into a freezer, and when frozen it is ready for use.