Ginger And Roasted Almond Ice Cream

• 1/3 cup whole blanched almond
• 1 1/2 cups heavy cream
• 1/2 cup milk
• 6 egg yolks
• 2/3 cup sugar
• 1/3 cup very finely chopped crystallized ginger

1. Preheat oven to 375F; place almonds in small shallow cake pan and roast for 8-10 minutes, or until golden-brown and aromatic; remove from oven; when almonds are cool, chop them roughly.
2. Heat cream and milk in medium pan until almost boiling; remove from heat; beat or whisk egg yolks and sugar in large bowl until thick and pale; gradually add milk, beating constantly; return mixture to pan; stir over low heat for 5 minutes or until mixture thickens; do not boil; remove from heat; stir in ginger, place piece of plastic wrap directly onto surface of custard and allow to cool.
3. Once cool, freeze according to manufacturer's instructions; when partly frozen, add nuts and mix through; finish churning.

whole blanched almond, heavy cream, milk, egg yolks, sugar, ginger

Taken from www.food.com/recipe/ginger-and-roasted-almond-ice-cream-98777 (may not work)