Frozen Strawberry Creme
|Sugar||1 Cup (16 tbs)|
|Egg yolks||4 , slightly beaten|
|Milk||1 Cup (16 tbs), scalded|
|Crushed ripe strawberries||2 Cup (32 tbs) (Use Slightly Sweetened Ones)|
|Heavy cream||2 Cup (32 tbs), whipped to medium consistency|
|Lemon juice||1 Tablespoon|
|Almond extract||1⁄2 Teaspoon|
|Toasted almonds||1⁄4 Cup (4 tbs), salted|
Combine sugar with egg yolks and beat until thoroughly blended.
Slowly add scalded milk, stirring constantly.
Strain the mixture into a double-boiler.
Place over simmering water; stirring frequently, cook until mixture coats a metal spoon.
Remove from heat and chill immediately in ice and water, stirring the custard occasionally.
Add crushed berries to custard and fold in a blend of whipped cream, lemon juice, and extract.
Pour into refrigerator trays and set in freezer until mixture is partially frozen.
Top with almonds and freeze until firm.