Categories: Ice cream 
      Yield: 1 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      3 c  Whipping cream                      1 tb Vanilla 
      1 c  Milk                                2 ts Almond extract 
    3/4 c  Sugar + 2 tbls; divided             2 tb Butter 
      4    Egg yolks; beaten               1 1/2 c  Natural almonds; chopped 
  
  Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir 
  over medium heat until sugar is dissolved and mix is hot. Gradually add 1 
  cup cream mix to the beaten egg yolks, whisking constantly. When mix is 
  smooth, strain into double boiler. Gradually pour in remaining cream mix, 
  whisking constantly. Cook over simmering water, stirring, until mix 
  thickens slightly and coats the back of a spoon, about 8 minutes. DO NOT 
  BOIL. Stir in extracts. Cool. Meanwhile, melt butter and stir in remaining 
  2 tbls sugar in small saucepan. Cook and stir over medium heat until the 
  sugar begins to bubble ( about 30 seconds). Add almonds and cook and stir 
  over medium heat until golden and well coated; cool. Stir almonds into 
  cream mixture. Pour into ice cream freezer container. Freeze according to 
  manufacturer's directions. Makes 1 quart.