Pound very fine ¼ lb sweet almonds and 5–6 bitter almonds, adding water to prevent the oil from separating. Dilute with 1 glass whole milk, and squeeze out enough liquid to make 1 glass of almond milk. Mix with ¾ glass sugar and 5 egg yolks and heat, stirring, but do not boil. Pour into a mold and freeze until half ready. Mix with 2 glasses whipped cream, and cover with ice and salt, etc.