ALMOND PISTACHIO ICE CREAM

2 cups milk
2 cups heavy (whipping) cream*
2 pkg (4 oz each) instant pistachio pudding mix
1/4 cup chopped toasted almonds
1/2 tsp almond extract

Combine all ingredients.** Refrigerate until chilled.

Freeze in an ice cream maker according to manufacturers directions.

*You can use light or heavy cream to increase or decrease richness. For a more sherbet like texture substitute all milk for the cream.

**To lighten up the texture, retain the heavy cream; whipping it into soft peaks and folding it in just before freezing. This extra step is a plus for any pudding ice cream you plan to harden.

Makes about 1 quart
Source: Ice Cream the Whole Scoop by Gail Damerow