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Ingredients
- 3 c. Whipping cream
- 1 c. Lowfat milk
- 3/4 c. Sugar + 2 tbls, divided
- 4 x Egg yolks, beaten
- 1 Tbsp. Vanilla
- 2 tsp Almond extract
- 2 Tbsp. Butter
- 1 1/2 c. Natural almonds, minced
Directions
- Combine cream, lowfat milk and 3/4 c. sugar in medium saucepan. Cook and stir over medium heat till sugar is dissolved and mix is warm. Gradually add in 1 c. 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, till mix thickens slightly and coats the back of a spoon, about 8 min. Don't BOIL. Stir in extracts. Cold. Meanwhile, heat butter and stir in remaining 2 tbls sugar in small saucepan. Cook and stir over medium heat till the sugar begins to bubble ( about 30 seconds). Add in almonds and cook and stir over medium heat till golden brown and well coated; cold. Stir almonds into cream mix. Pour into ice cream freezer container. Freeze according to manufacturer's directions.
- Makes 1 qt.
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