- 1/4 cup blanched almonds
- 2 cups milk
- 2/3 cup heavy cream
- 3 egg yolks
- 1/2 cup sugar
1. Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.
2. In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan.
3. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil. Strain custard into a clean bowl and refrigerate until cold.
4. Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.