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Plombiere Ice-Cream

Put into a stewpan one and one-half pints of milk or cream, fourteen ounces of caster-sugar, six ounces of ground sweet almonds and fifteen bitter ones (previously well pounded with one tablespoonful of orange-flower water), three ounces of apricot jam diluted with one teacupful of water, and the yolks of eight eggs, and place the pan over the fire, stirring constantly; when the mixture begins to get thick take it off and pass it through a fine sieve into a basin. Pour the preparation into a freezer, twisting the pan vigorously, and sometimes working with a knife or spatula. When the mixture is nearly stiff, add the white of two Italian meringues and work well again, add last of all one-half pint of well-whipped cream. It can either be turned out onto moulds, or served on a dish with a folded napkin. Heap it up in layers with apricot jam between, surrounded at the base with some almond cakes.