Lemon and Almond Ice Cream

• 1½ pints (850 ml.) cream, stiffly whipped
• 1 lb. (450

Whisk the egg yolks and sugar until thick and white.

Scald the single cream and add to the egg and sugar mixture. Return to stove over water and stir until custard coats the back of a spoon. Do not boil. Cool.

Add other ingredients and place in freezer until mixture begins to firm. Take out of freezer and place in rotary beater and whisk well. Refreeze.