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1
Preheat the oven to 375F.
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2
Toast the almonds on a baking sheet in the oven 10 to 12 minutes, until they darken slightly and smell nutty.
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3
When theyve cooled, chop the nuts coarsely.
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4
Place 1 1/2 cups of the chopped almonds in a medium saucepan, and pour in the milk and cream.
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5
Bring to a boil over medium heat.
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6
Turn off the heat, cover, and let the flavors infuse for about 30 minutes.
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7
Bring the mixture back to a boil over medium heat, stirring occasionally.
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8
Turn off the heat.
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9
Whisk the egg yolks and sugar together in a bowl.
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10
Whisk a few tablespoons of the warm cream mixture into the yolks to temper them.
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11
Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate.
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12
At this point, you can add the rest of the cream mixture in a slow, steady stream, whisking constantly.
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13
Pour the mixture back into the pot and return to the stove.
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14
Add the almond extract, and cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan.
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15
The custard will thicken, and when its done will coat the back of the spatula.
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16
Strain the mixture, and chill at least 2 hours in the refrigerator.
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17
Process in an ice cream maker according to the manufacturers instructions and, when its done, stir in the remaining almonds.
