Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Whipping cream
1 c Milk
3/4 c Sugar + 2 tbls; divided
4 Egg yolks; beaten
1 tb Vanilla
2 ts Almond extract
2 tb Butter
1 1/2 c Natural almonds; chopped

Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and
stir over medium heat until sugar is dissolved and mix is hot.
Gradually add 1 cup cream mix to the beaten egg yolks, whisking
constantly. When mix is smooth, strain into double boiler. Gradually
pour in remaining cream mix, whisking constantly. Cook over simmering
water, stirring, until mix thickens slightly and coats the back of a
spoon, about 8 minutes. DO NOT BOIL. Stir in extracts. Cool.
Meanwhile, melt butter and stir in remaining 2 tbls sugar in small
saucepan. Cook and stir over medium heat until the sugar begins to
bubble ( about 30 seconds). Add almonds and cook and stir over medium
heat until golden and well coated; cool. Stir almonds into cream
mixture. Pour into ice cream freezer container. Freeze according to
manufacturer's directions. Makes 1 quart.

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