Take six ounces of bitter almonds, (sweet ones will not do,)
blanch them, and pound them in a mortar, adding by degrees a
little rose water. Then boil them gently in a pint of cream till
you find that it is highly flavoured with them. Then pour the
cream into a bowl, stir in a pound of powdered loaf-sugar, cover
it, and set it away to cool gradually; when it is cold, strain it
and then stir it gradually and hard into three pints of cream. Put
it into the freezer, and proceed as directed in the first ice
cream receipt. Freeze it twice. It will be found very fine.
Send round always with ice cream, sponge cake or Savoy biscuits.
Afterwards wine, and cordials, or liqueurs as they are now
generally called.