Toasted Almond Ice-Cream

Source:

1 C.
8
3/4 C.
1 qt.
1 1/3 C.
2 T.

Sliced, toasted almonds
Egg yolks
Granulated sugar
Half and half
Heavy cream
Amaretto liqueur

Procedure

Puree toasted almonds in a food processor until they reach the consistency of peanut butter.
Mix together the yolks and sugar in the top of a double boiler and whisk until foamy, pale yellow color and the temperature of an instant read thermometer reaches 160° F.
Combine the half and half and almond puree in a saucepan and heat until warm but not boiling.
Slowly add the half and half mixture to the egg yolk mixture, and then add the cream and strain through a fine mesh sieve.
Add the amaretto liqueur.
Refrigerate the mixture, preferably overnight, then spin in an ice cream maker according to the manufacturer’s directions.