Almond Ice Cream

This is particularly delicious with fresh peaches in the summer.

Ingredients Serves 1-9-inch crust
2 cups heavy cream
2 cups whole milk
3/4 cup sugar
6 eggs
2 teaspoons vanilla extract
2 teaspoons almond extract

Directions
1. Place a clean bowl and strainer close at hand.

2. Mix the cream, milk, and sugar together in a heavy saucepan.

3. Place the saucepan over medium heat and stir until the sugar dissolves.

4. Whisk the eggs together in a spacious, heat-tolerant bowl. Temper the yolks by slowly adding one cup of the hot cream mixture while whisking vigorously.

5. Reduce the heat to medium-low and whisk the tempered yolks into the saucepan, creating custard. Stir constantly until the custard thickens slightly and coats the back of a wooden spoon. Immediately strain it into a clean bowl.

6. Allow the custard to cool to room temperature (approximately one hour).

7. Add the vanilla and almond extracts and mix well.

8. Cover with plastic wrap and refrigerate for 4–6 hours, or overnight.

9. Place the cold custard in the canister of your ice cream maker and process according to the manufacturer’s instructions.

10. Transfer the ice cream to a container, cover, and freeze for at least 4 hours to firm up.

NOTE: For best flavor, always remove ice cream from the freezer 20 minutes before serving, or place it in the microwave for 20 seconds.

Preparation time: 20-25 minutes plus 9-13 plus hours downtime.

A Barbara Adams Beyond Wonderful recipe.
source:
beyondwonderful.com