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Almond ice cream

1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 tsp kirsch

Pound the almond into paste. Add milk and heavy cream, mix thoroughly
together.

In a saucepan, heat the almond mixture to a boil. Remove from
heat. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.

Add almond milk and mix well with wooden spoon. Heat the mixture
over low heat for 5 minutes without letting it boil. Stir
continuously. Then allow it to cool.

Strain through a sieve into ice cream maker and freeze until the
ice cream is thoroughly firm.

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