Burnt Almond Ice Cream


1 quart of cream
1/2 pound of sugar
4 ounces of sweet almonds
1 tablespoonful of caramel
1 teaspoonful of vanilla extract
4 tablespoonfuls of sherry


Shell, blanch and roast the almonds until they are a golden brown, then grate them. Put half the cream and all the sugar over the fire in a double boiler. Stir until the sugar is dissolved, take it from the fire, add the caramel and the almonds, and, when cold, add the remaining pint of cream, the vanilla and the sherry. Place in freezer. This quantity will serve eight persons.

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