ALMOND ICE CREAM

"Serve up a frosty treat that's a little out of the ordinary when the nutty flavor of almonds infuses sweet vanilla ice cream."

1 cup milk
1/2 cup heavy (whipping) cream
3 large egg yolks
1/2 cup sugar
1 cup buttermilk
1 cup slivered almonds, toasted and ground

In a medium saucepan over medium-high heat, bring milk and cream to a boil.

Meanwhile, in a medium bowl, whisk egg yolks and sugar until smooth. Gradually whisk cream mixture into egg-yolk mixture until smooth. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (do not boil or it will curdle).

Remove saucepan from heat; stir in buttermilk. Strain custard through a sieve into a large bowl; add almonds. Refrigerate custard until well chilled, at least 2 hours but no more than overnight.

Freeze in ice cream maker as directed by manufacturer.

Makes 3 cups
Source: O, The Oprah Magazine - July, 2004