Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Almond Ice-cream.

• 3 oz. sweet almonds and 1 oz. of bitter, blanched, and, when cold, pounded to a paste, a few at a time, in a Wedgewood mortar, adding
• 2 tablespoonfuls of rose-water to prevent oiling.
• 3 pints cream—fresh and sweet.
• Nearly 2 cups of sugar.
• 1 tablespoonful of arrowroot, wet up with cold water.

Heat one pint cream almost to boiling, add the sugar, and when this is melted, the almonds. Simmer ten minutes, stirring often, remove from the fire, and let it stand together ten minutes longer in a covered vessel. Strain the cream, pressing the bag hard to get the full flavor of the almonds, return to the inner saucepan and stir in the arrowroot until the cream thickens—say five minutes. When cold, beat very light with an egg-whip, adding gradually the rest of the cream. It should be light in half an hour. Then freeze.

If you wish to mould your cream in fancy shapes, open your freezer two hours after the second stirring and transfer the cream to a tight mould, having given it a third vigorous beating. Pack this down in ice and salt, and let it stand two hours longer than you would have done had it remained in the freezer.