Ingredients:

• 3/4 cup – Sugar
• 1/2 cup – chopped Almonds
• 1/4 cup – water
• 6 Egg yolks
• a pinch of salt
• 3 tbsp – warm water
• 1 tbsp – vanilla
• 1 pint heavy Cream

Method:

1. Combine egg yolks, salt, and 3 tablespoons of warm water in a bowl and beat well.
2. Boil sugar and 1/4 cup water on top of a double boiler over medium heat until the syrup spins a thread from the end of the spoon.
3. Cool the syrup slightly and beat into egg yolks, beating rapidly and constantly.
4. Return mixture to the pan and cook over hot water for eight minutes.
5. Set aside to cool. Add vanilla.
6. Beat cream until it is thick but not stiff.
7. Mix cream with custard, stir and pour into fluted paper cups.
8. Sprinkle tops with chopped almonds and put cups in freezer until firm.