Bitter Almond Ice Cream Recipe

• 15 x bitter almonds see * Note (or possibly 3/4 tspn almond extract)
• 1 quart half-and-half
• 1 1/2 c. sugar
• 6 x egg yolks

1. * Note: No stores regularly stock bitter almonds but they can be ordered from Apricot Power (www.apricotpower.com).
2. Grind the almonds in a blender or possibly food processor, then place them in a saucepan with the half-and-half.
3. Heat to just under a boil, turn off the heat and let sit for 30 min.
4. Strain the mix through a very fine strainer or possibly cheesecloth.
5. Return the mix to a clean saucepan.
6. If using extract, add in it to the custard after it's been cooked with the Large eggs.
7. In the bowl of an electric mixer, beat the sugar and egg yolks together till thick and lemon-colored.
8. With a whisk, mix the yolk and sugar mix into the half-and-half.
9. Cook over low heat, stirring constantly, till custard coats a spoon, 10 to 15 min.
10. Refrigeratefor 1 hour, add in the almond extract and freeze in an ice cream maker according to manufacturer's instructions.
11. Serve this ice cream with cherries, peaches, nectarines or possibly apricots.
12. This recipe yields 8 servings.

bitter, sugar, egg yolks

Taken from cookeatshare.com/recipes/bitter-almond-ice-cream-85010 (may not work)