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Praline

(French Almond Ice.) Blanch, chop, and brown 1/2 pound of almonds, stir them with 4 ounces of sugar until a reddish color, then pound to a paste. Add 1 1/2 pints of boiling milk, yolks of 8 eggs, and 6 ounces of sugar. Stir till thick, add 1 1/2 ounces of gelatine, melted; strain all carefully, and add 1 pint of whipped cream. Pour into a mould and freeze 2 hours.