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Almond Ice Cream

Author/Submitted by:
Servings: 4
Categories: Desserts / Ice Cream/Frozen Yogurt

3  c  Milk
1  c  Ground almonds
6    Egg yolks
1 1/4  c  Superfine sugar
  pn  Salt

Bring the milk to the boil, simmer for a minute then remove from the heat. Stir in the ground almonds and set the mixture aside to infuse for about 30 minutes. Strain through a fine sieve. Beat the egg yolks, sugar and salt together until the mixture is very pale and the whisk leaves a trail. Slowly add the warm, flavored milk, whisking all the time. Return the mixture to the pan and cook over a very low heat, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon. Set the custard aside and stir it occasionally while it cools. Pour into freezer trays and still-freeze, whisking the mixture once or twice during freezing.

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