Almond Ice Cream

Ingredients

1/2 pound of almonds, weighed in the shell
2 ounces bitter almonds
3/4 pound white sugar
1 1/2 pints of milk
4 eggs

Directions

Blanch the almonds and pound with 1 tablespoonful rose-water until they are a smooth paste. Add to these the eggs, well-beaten. Place over the fire and stir constantly until it thickens; do not let it boil. Strain into a freezer. When quite frozen pack into a mold; set it in ice until wanted for use. Turn out upon a glass dish to serve, and garnish with fruit preserved in fine syrup.