1 1/2 cups milk
1/2 cup sugar
dash of salt
1/2 cup cream, whipped
1/2 cup almonds, blanched, roasted and chopped fine
1 teaspoon gelatine
1 teaspoon flour
1 egg, separated
1/2 teaspoon almond extract

Combine a cup of milk with gelatine in the top of a double boiler and scald, stirring until gelatine has dissolved; mix in sugar, flour and salt, and stir until thickened, then cover and cook 10 minutes.

Beat egg yolk slightly, mix with remaining 1/2 cup heated milk, and add to milk in double boiler; cook 1 minute, stirring constantly.

Strain and chill, then beat until very light.

Beat the egg white until stiff, mix in the whipped cream, and fold both into the custard with the almond extract and almonds; freeze.

Serves 6.

For Vanilla Ice Cream use vanilla extract instead of almond.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.

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