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Almond Ice Cream
3 c Milk
1 c Ground almonds
6 Egg yolks
1 1/4 c Superfine sugar
Bring the milk to the boil, simmer for a minute then remove from the heat. Stir in the ground almonds and set the mixture aside to infuse for about 30 minutes. Strain through a fine sieve. Beat the egg yolks, sugar and salt together until the mixture is very pale and the whisk leaves a trail. Slowly add the warm, flavoured milk, whisking all the time. Return the mixture to the pan and cook over a very low heat, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon. Set the custard aside and stir it occasionally while it cools. Pour into freezer trays and still-freeze, whisking the mixture once or twice during freezing.
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