Almond Cream Freeze
|Toasted slivered almonds/Sliced almonds||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Dry sherry||2 Tablespoon|
|Whipped heavy cream||1 Cup (16 tbs)|
Put almonds in blender about 8-10 seconds to grind fine.
Boil sugar and water in a small saucepan 3 minutes.
Put sherry and egg yolks in blender and start the motor at high speed.
Remove the center piece in the cover and pour in the syrup very slowly, with the motor running.
Turn off the motor and fold the blender contents into the whipped cream.
Spoon into custard cups and sprinkle with the almonds.
Set on a tray, cover with foil, and freeze 2-3 hours, or until frozen.