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DOUBLE ALMOND ICE CREAM *
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Ice Cream Desserts
Amount Measure Ingredient -- Preparation Method
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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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