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Almond Ice

  • 2 pints milk
  • 8 ounces cream
  • 2 ounces orange-flower water
  • 8 ounces sweet almonds
  • 4 ounces bitter almonds
Pound the almonds in a mortar, pouring in from time to time a few small drops of water. When thoroughly pounded, add the orange-flower water and 1/2 of the milk. Pass this, tightly squeeze, through a cloth. Boil the rest of the milk with the cream. Keep stirring it with a wooden spoon. As soon as it is thick enough, pour in the almond milk. Let boil once. Remove from the fire. Let it cool before pouring into the mold for freezing.
Submitted by Tess M Jun 22, 2009 15 min 30 min 45 min


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