The Blue Grass Cook Book

page 165

Ice Cream

      ALMOND ICE CREAM

  1/2 gallon of cream,

  1 cup of grated almonds,

  3 or 4 bitter almonds,

  7 oranges.

Sweeten the cream and freeze. When nearly stiff enough, beat the almonds and
juice in and freeze well.

      APRICOT ICE CREAM

  1/2 gallon of cream,

  1/2 pint sugar,

  1 can of apricots,

  1 lemon,

  1 tablespoon gelatine.

Make a syrup of the sugar and add the lemon juice. Mash and strain the apricots.
When the syrup is cool, pour into the cream and put in the

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