Maple-Almond Ice Cream

Directions

1. 1
   Advance preparation:
2. 2
   Beat egg yolks well; stir in syrup. Cook and stir over low heat until mixture thickens.
3. 3
   Cool well. Whip evaporated milk to soft peaks; fold into syrup mixture.
4. 4
   Beat egg whites and cream of tartar until stiff peaks form.
5. 5
   Fold into syrup mixture along with almonds.
6. 6
   Pour into two 3-cup refrigerator trays; freeze firm.
7. 7
   Makes 6 cups.