Ice Cream with Almonds, Fresh or Dried Nuts

If there be any almonds or fresh nuts on hand peel to remove the skin, but should dried ones be used soak them in cold water for twelve hours, lift out and peel off their skins. Take half a pound of either fresh nuts or almonds and pound them with a pint of milk. Mix in a tinned basin ten raw egg-yolks with ten ounces of sugar, beat well together and add a pint and a half of very rich milk or fresh cream and a sixth part of a vanilla stick; stir on the fire to thicken without boiling. As soon as done remove the cream from the fire, mix in the pounded nuts, then pour into a glazed bowl to cool off while stirring occasionally; strain through a fine sieve and freeze.

For almond ice cream a few bitter almonds and a little kirsch may be added, and a little maraschino for those made of fresh nuts.