Butter-Almond Ice Cream

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup sugar
• 2 large eggs
• 1 cup sliced almonds
• 3 tablespoons unsalted butter
• Equipment: An ice cream maker

1. Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175u0b0F on an instant-read thermometer. Strain custard through a fine-mesh sieve into a bowl. Cool completely, stirring frequently, then chill, covered, until very cold, at least 8 hours.
2. Meanwhile, cook almonds in butter with a scant 1/4 teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes. Remove from heat and cool.
3. Freeze custard in ice cream maker, then fold in almonds with butter. Transfer to an airtight container and put in freezer to harden.

heavy cream, milk, sugar, eggs, almonds, unsalted butter, cream maker

Taken from www.epicurious.com/recipes/food/views/butter-almond-ice-cream-241732 (may not work)