|Blanched almonds||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Cream||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
Reduce the almonds to a powder and then add to the milk and heavy cream, mix thoroughly together.
In a saucepan, heat the almond mixture and bring it to a boil.
Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy.
Add the almond mixture and mix well with wooden spoon.
Return the mixture to the saucepan.
Stir over medium-low heat until the custard thickens and coats the back of a spoon.
Strain custard into a clean bowl and refrigerate until cold.
Transfer to covered container and freeze until firm