ALMOND1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder.
Add the milk and heavy cream, mix thoroughly together.
In asaucepan, heat the almond mixture and bring it to a boil.
Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy.
Add the almond mixture and mix well with wooden spoon.
Return the mixture to the saucepan. Stir over medium-low heat until the
custard thickens and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold.
Process custard in ice cream maker
according to manufacturer’s instruction.
Transfer to covered container and freeze until firm.
