Ice Cream a la Cialdini

Put ten egg-yolks and eight ounces of sugar in a tinned copper basin; beat up well and add a pint of boiling milk into which has been infused, for half an hour, half a vanilla bean and two ounces of ground almonds. Cook the preparation on a slow fire until it covers the spatula, adding half a pound of dissolved chocolate, a piece of Ceylon cinnamon and a tablespoonful of ground coriander seeds; let cool, then pour in one pint of cream; pass the whole through a fine sieve, freeze and incorporate a quarter as much whipped cream (No. 50), half a pound of almonds and half a pound of quartered pistachios; pack the cream in ice and salt, and it is ready to use when needed.