Evening Republican, Volume 14, Number 203, Rensselaer, Jasper County, 26 August 1910 — Almond Ice Cream. [ARTICLE]

Almond Ice Cream.

One quart of cream, eight ounces of sugar, four bhnces of shelled almonds, one teaspoonful of caramel, one tablespoonful of vanilla extract and four tablespoonfuls of sherry wine. Blanch and roast the almonds, then pound in a mortar to a smooth paste. Put half the cream and the sugar on to boil; stir until the sugar is dissolved, then add the remaining pint of cream and the stand away to cool; when cold add the caramel, vanilla and sherry. Freeze and pack.