Almond Ice Cream
- 1/4 cup blanched almonds
- 2 cups whole milk
- 3/4 cup heavy cream
- 3 egg yolks
- 1/2 cup superfine sugar
- 1 teaspoon kirsch
- Pound the almond into paste. Add milk and heavy cream, mix thoroughly together.
- In a saucepan, heat the almond mixture to a boil. Remove from heat.
- In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
- Add almond milk and
mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without
letting it boil. Stir continuously. Then allow it to cool.
- Strain through a sieve
into ice cream maker and freeze until the ice cream is thoroughly firm.