| 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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