Nougat Ice Cream; Nougat Neapolitan Cream

Set half a pound of powdered sugar in a tinned copper pan with the juice of one lemon; place it on a slow fire, stir continuously and when melted and colored to a fine red add half a pound of unpeeled almonds and a pinch of coriander seeds; mix well. Pour this nougat on a marble and as soon as cold pound it in a mortar, moistening slowly with a pint of cream. Have ten egg-yolks in a basin with four ounces of sugar, beat well together and then add a pint of boiling milk and the crushed nougat; cook on a slow fire, stirring steadily; remove when it covers the spatula and leave till cold; into this mix a pint of cream; strain through a fine sieve and freeze.

Nougat Neapolitan Cream.—To be made with a quart of cream, fourteen ounces of sugar, twelve egg-yolks, half a pound of peeled almonds roasted to a golden brown and half an ounce of coriander seeds. Pound the almonds and corianders, wetting with two gills of cream; color with a little carmine and cook without boiling; when cold add a pint more of cream, strain and freeze.