White Chocolate Ice Cream

1. 1

   Saute almonds in butter in skillet over medium heat until crisp, reserve.

2. 2

   Combine cream and milk in saucepan; cook over medium heat until skin forms on surface.

3. 3

   Beat yolks and sugar with vanilla in medium bowl.

4. 4

   Gradually add cream mixture, whisking constantly.

5. 5

   Strain into double boiler and cook over simmering water, stirring until mixture thickens and lightly coats back of spoon, about 10 minutes.

6. 6

   Do not boil!

7. 7

   Remove from heat; add Kirsch and white chocolate, stirring until chocolate melts. Cool to room temperature.

8. 8

   Add almonds.

9. 9

   Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1 quart.

* Per serving · 4 servings · Values may vary.

No additional tips available.