Recipes > Desserts > Frozen Desserts > Ice Cream > Almond Ice Cream > Almond Ice Cream, No. 2

Almond Ice Cream, No. 2


  • 1 pint of blanched almonds
  • yolks of 5 eggs
  • 1 quart of cream
  • 1 1/2 cupfuls of sugar
  • 1 pint of milk
  • 1 pint of water
  • 1/2 a teaspoonful of extract of almond


Boil the water and sugar together for twenty-five minutes.

Put the almonds in a frying-pan and stir over the fire until they are a rich brown. Remove from the fire, and pound to a paste in the mortar.

Cook the milk and powdered almonds in the double boiler for twenty minutes.

Beat the yolks of the eggs and stir them into the boiling syrup. Beat this for four minutes, having the basin in boiling water.

Take from the fire, and gradually beat into it the almonds and milk.

Strain the mixture through a sieve, and rub through as much as possible. Stir occasionally while cooling.

When cold, add the cream and extract of almond. Freeze.


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See also, Almond Ice Cream.


Miss Parloa's New Cook Book.

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