Make a custard with 1 pint milk, 8 tablespoonfuls sifted sugar, and yolks of 7 eggs (or use 1/2 pint milk and 1/2 pint cream); let the milk come to the boil, then mix it ' with the other ingredients; after stirring for some time put the mixture in a pan over the fire and go on stirring till it thickens, but it must not boil, or it will curdle; strain and flavor it with vanilla or any other flavor. Divide the custard in two separate basins; flavor and color the one to taste, partly freeze it, and add a small tumblerful of whipped cream, slightly sweetened with powdered sugar. Meantime brown, in 1/2 oz. fresh butter, 4 oz. blanched almonds and 1 oz. sifted sugar; pound this quite smooth, mix with the other half of the custard, strain and freeze. Mold the two ices in layers and freeze for 2 hours.