3 oz. sweet almonds and 1 oz. of bitter, blanched, and, when cold,
pounded to a paste, a few at a time, in a Wedgewood mortar,
adding
2 tablespoonfuls of rose-water to prevent oiling.
3 pints cream—fresh and sweet.
Nearly 2 cups of sugar.
1 tablespoonful of arrowroot, wet up with cold water.
Heat one pint cream almost to boiling, add the sugar, and when this is
melted, the almonds. Simmer ten minutes, stirring often, remove from
the fire, and let it stand together ten minutes longer in a covered
vessel. Strain the cream, pressing the bag hard to get the full flavor
of the almonds, return to the inner saucepan and stir in the arrowroot
until the cream thickens—say five minutes. When cold, beat very light
with an egg-whip, adding gradually the rest of the cream. It should be
light in half an hour. Then freeze.
If you wish to mould your cream in fancy shapes, open your freezer
two hours after the second stirring and transfer the cream to a tight
mould, having given it a third vigorous beating. Pack this down in ice
and salt, and let it stand two hours longer than you would have done
had it remained in the freezer.