Burnt Almond Ice Cream and with Angelica

Crush half a pound of burnt almonds with two gills of cream; put ten egg-yolks in a basin with ten ounces of sugar, mix well together, adding the burnt almonds and a pint of boiling milk. Set the basin on a slow fire, stir constantly with a spatula until of sufficient thickness to cover the same, then put aside to cool while stirring at times to prevent a skin from forming on top; add one pint of cream, strain through a fine sieve, and freeze.

With Angelica.—After the cream is frozen add to it half as much whipped cream (No. 50) and half a pound of finely shredded angelica.