Serves: 8
Total Calories: 423
1. In a medium saucepan, bring to a boil the cream, milk, almonds, vanilla, and almond extract. Cook 2 minutes. Cover and let stand off heat 15 minutes to infuse the flavors.
2. Meanwhile, in a large mixing bowl, with an electric beater or mixer, beat the egg yolks until well combined. Gradually add the sugar, beating, until the yolks are pale and form a ribbon, about 4 minutes. Set aside.
3. Return the milk to a boil again then pour the hot milk through a strainer into the bowl with the beaten yolks, stirring to combine. Discard the nuts.
4. Pour the mixture into a clean saucepan and cook over low heat, stirring, until the custard thickens and coats the back of a wooden spoon. (Do not boil or it will curdle.)
5. Immediately remove the pan from the heat and strain into a clean container. Cover and refrigerate the custard about 6 hours or overnight. Transfer to an ice cream machine. Freeze according to the manufacturer's directions.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Almond Ice Cream recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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