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Burnt Almond Ice Cream

Burnt almond ice cream is a triumph of delicious cookery. Make a rich custard first, with the yolks of four eggs and a pint of milk well sweetened. Then add to it a mixture made of half a pound of blanched almonds, which have been frying in a pan, with six tablespoonfuls of sugar and stirred until brown. When cold, pound this to a paste in a mortar, adding slowly a quart of rich cream; strain this, when it can be added to the custard and put at once in a freezer. In a short time you have a frozen cream, which may be put in a mould and packed until ready for serving.