Almond Ice Cream

1/4 c Blanched almonds
2 c Milk
2/3 c Heavy cream
3 Egg yolks
1/2 c Superfine sugar
1 ts 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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