Add the milk and heavy cream
to a saucepan with the almonds. Bring to a boil and remove from heat.
Mix the egg yolks with the sugar until light and fluffy.
Add the almond mixture
and mix well. Return the mixture to the saucepan. Heat mixture 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.
Freeze ice cream according to manufacturer's directions.
Transfer to a container and freeze until firm.
Serve in Almond Phyllo Shells.
Almond Phyllo Shells: In a small bowl, combine the butter and almond extract
and stir until smooth.
Heat oven to 350 degrees F.
Place the almonds on a jellyroll pan and toast until they are fragrant, 3 to
5 minutes. Remove the almonds from the oven and sprinkle them with the salt.
Set the first filo sheet on a work surface and brush with some butter. Sprinkle
half of the almonds over the top, concentrating on the middle third of the filo
Lay a second filo sheet over the top and press down around the edges to seal
it to the bottom sheet.
Brush the second sheet with more melted butter and sprinkle over the remaining
almonds. Top with the third filo sheet, and press to seal. Cut the filo into 6 squares.
Gently press them into a cupcake tins to form shells.
Bake the shells until golden brown, 12 to 15 minutes.
Remove and set aside to cool.
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