Preparation:
For crank type freezer: Mix sugar, salt, milk, almonds, and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of the mixture. Cool. Stir in vanilla and cream. Pour into freezer can tub. Fill freezer 1/3 full of ice; add remaining ice alternatively with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with difficulty. Draw off water. Remove lid; take out dasher. Replace lid; repack ice and rock salt. Let ripen several hours
For refrigerator: Mix together sugar, salt, milk, almonds and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around the edges of the mixture. Cool. Stir in vanilla. Pour into refrigerator tray. Freeze until mushy, 1/2 to 1 hour. In chilled bowl, beat cream until soft peaks form. Spoon partially frozen mixture into another chilled bowl; beat until smooth. Fold in whipped cream. Pour into two refrigerator trays; freeze 3 hours or until firm, stirring often during the first hour. Cover with waxed paper to prevent ice crystals from forming. |
