Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  whipping cream
  1         tablespoon  vanilla
  1                cup  milk
  2          teaspoons  almond extract
     3/4           cup  sugar + 2 tbls -- divided
  2        tablespoons  butter
  4                     egg yolks -- beaten
  1 1/2           cups  natural almonds -- chopped

Preparation:

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 quar

Nutritional Information:

3103 Calories (kcal); 316g Total Fat; (91% calories from fat); 34g Protein; 36g Carbohydrate; 1925mg Cholesterol; 651mg Sodium