3 cups milk Whites 5 eggs
1 cup sugar 1/3 cup, each, pistachio, filbert, English walnut, and almond meats
Yolks 5 eggs
1 teaspoon salt 1 teaspoon almond extract
11/2 cups heavy cream 1 tablespoon vanilla
Make a custard of first four ingredients, strain, and cool. Add heavy cream beaten until stiff, whites of eggs beaten until stiff, nut meats finely chopped, and flavoring; then freeze.
