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    Double Almond Ice Cream


    Source of Recipe


    unknown

    List of Ingredients




    3 cups whipping cream
    1 cup milk
    3/4 cup sugar + 2 tbls divided
    4 egg yolks beaten
    1 tablespoon vanilla
    2 teaspoons almond extract
    2 tablespoons butter
    1 1/2 cups natural almonds chopped

    Recipe



    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, then 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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