Double Almond Ice Cream

Combine cream, milk and 3/4 cup sugar in medium saucepan.

Cook and stir over medium heat until sugar dissolves and mixture is hot. Gradually add 1 cup cream mixture to beaten egg yolks, whisking constantly.

When mixture is smooth, strain into double boiler. Gradually add flour in remaining cream mixture, whisking constantly.

Cook over simmering water, stirring until mixture thickens and coats spoon, about 8 minutes.

Stir in extracts. Cool.

Meanwhile, melt butter and remaining 2 tablespoons sugar in small saucepan.

Cook and stir over medium heat until sugar begins to bubble (30 seconds).

Add almonds, cook and stir over medium heat until golden and well coated, cool.

Stir almonds into cream mixture.

Pour into ice cream freezer container.

Freeze according to manufacturer's instructions.

Makes 1 quart.