White Chocolate Ice Cream

• 1 c. whole natural almonds, chopped
• 1 Tbsp. butter
• 3 c. whipping cream
• 1 c. milk
• 4 egg yolks
• 3/4 c. sugar
• 1 Tbsp. vanilla
• 1 c. grated white chocolate
• 1/2 c. Kirsch

1. Saute almonds in butter in skillet over medium heat until crisp, reserve.
2. Combine cream and milk in saucepan; cook over medium heat until skin forms on surface.
3. Beat yolks and sugar with vanilla in medium bowl.
4. Gradually add cream mixture, whisking constantly.
5. Strain into double boiler and cook over simmering water, stirring until mixture thickens and lightly coats back of spoon, about 10 minutes.
6. Do not boil!
7. Remove from heat; add Kirsch and white chocolate, stirring until chocolate melts. Cool to room temperature.
8. Add almonds.
9. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1 quart.

natural almonds, butter, whipping cream, milk, egg yolks, sugar, vanilla, grated white chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=407761 (may not work)