Add the beaten yolks of seven eggs to one pint of boiling milk, one cup
of sugar, one-half teaspoonful of vanilla, one-quarter teaspoonful of
almond extract. When thick add two and a half cups of thick cream. Cool
and freeze. Line the bottom of a mold with Sultana raisins which have
been soaked in sherry wine twenty-four hours. Put a layer of frozen
cream, then raisins, continuing until all is used. Pack in ice and salt
two hours and serve with caramel sauce.