Ice Cream with Pignons, Brazilian Nuts, Walnuts or Hazel-Nuts

Cook one pound of sugar slightly wetted to three hundred and thirty-eight degrees Fahrenheit or "crack" (No. 171); add half a pound of pignons or Brazilian nuts or even common walnuts or hazel-nuts; the nuts selected must be first roasted; boil once or twice in the sugar, then pour on a marble to leave till cold, when pound with a pint of cream. Break ten egg-yolks in a tinned basin, dilute with a pint of boiled milk, having already had infused in it a quarter of a vanilla stick; cook without boiling and when the preparation covers the spatula remove it from the fire, add to it the pounded nuts and cream and leave stand till cold; strain through a fine sieve and freeze as an ordinary ice cream (No. 3427).