Name: Double Almond Ice Cream
Ingredients: 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

Satan is the prince of this world, and since he not only is a liar himself but also "the father of lies" (John 8:44), it should not be surprising that the system he heads is characterized by lying... Our whole society is largely built on a network of fabrication, of manufactured “truth.” We shade truth, we cheat, we exaggerate, we misrepresent income tax deductions, we make promises we have no intention of keeping, we make up excuses, and betray confidences – all as a matter of normal, everyday living.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Ice cream, Desserts	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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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