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.