Punch Ice (Helado de Ponche)

Ingredients

• 4 docenas (dozens) almonds, six of them bitter (amargas)
• 1 coconut (coco) from Panama or Brazil, or 4 dozen Paraguay coconuts
• milk
• cinnamon
• sugar
• 1 taza (cup) natural cream (crema natural)
• 1/2 botella (bottle) good cognac

Instructions

1. Grind 4 dozen almonds (6 bitter) in a mortar, adding drops of milk to keep them from turning oily.
2. Grind a Panama or Brazil coconut (or 4 dozen Paraguay coconuts) the same way.
3. Add warm milk separately to each, strain through strong cloth pressing out the juice, then regrind with fresh warm milk and strain again.
4. Season with cinnamon and sugar; add a cup of cream and half a bottle of cognac.
5. Stir and freeze, keeping the liquid from hardening too much.