Double Almond Ice Cream

Directions

1. 1
   Combine cream, milk and 3/4 cup sugar in medium saucepan.
2. 2
   Cook and stir over medium heat until sugar dissolves and mixture is hot. Gradually add 1 cup cream mixture to beaten egg yolks, whisking constantly.
3. 3
   When mixture is smooth, strain into double boiler. Gradually add flour in remaining cream mixture, whisking constantly.
4. 4
   Cook over simmering water, stirring until mixture thickens and coats spoon, about 8 minutes.
5. 5
   Stir in extracts. Cool.
6. 6
   Meanwhile, melt butter and remaining 2 tablespoons sugar in small saucepan.
7. 7
   Cook and stir over medium heat until sugar begins to bubble (30 seconds).
8. 8
   Add almonds, cook and stir over medium heat until golden and well coated, cool.
9. 9
   Stir almonds into cream mixture.
10. 10
    Pour into ice cream freezer container.
11. 11
    Freeze according to manufacturer's instructions.
12. 12
    Makes 1 quart.