Title: Almond Ice Cream
Categories: Dessert
Yield: 4 Servings
| 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, flavoured 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.