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1/4 cup blanched almonds
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together.
In a saucepan, 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.
Posted by Sam M. Rasheed
Nutritional Info Per Serving: N/A
2 cup milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar