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French Nut Pudding, Iced

Chop 4 ounces of shelled and blanched nuts, filberts, or pecans, add 4 ounces of sugar, and cook until brown but not burnt. Add 1/2 a pint of milk and a spoonful of vanilla. The nuts must be pounded before adding to the rest. Mix yolks of 8 eggs with 5 ounces of sugar, add the nuts, etc., and 1 pint of boiling cream. Stir until smooth, strain it, and freeze 2 hours. Serve it with a cold custard sauce.