Almond Ice Cream

Ingredients

• 1 cup Almonds (Originally '0.25 seer' (approx 115g). Blanched and peeled.)
• 2 tablespoons Rose water (Used for grinding the almonds.)
• 2 cups Whole milk (Base ingredient inferred from 'prepare mixture as written in ordinary ice cream'.)
• 1 cup Heavy cream (Base ingredient inferred for richness.)
• 3/4 cup Sugar (Quantity estimated for standard sweetness.)
• 4 large Egg yolks (Originally 'add eggs'. Using yolks creates a smoother custard base.)
• 7 drops Almond extract (Optional. Can be used to enhance flavor or as a substitute if almonds are omitted.)

Instructions

1. 1Blanch the almonds in boiling water for 1 minute, then drain and peel off the skins. Place the peeled almonds on a clean stone slab or in a mortar.
2. 2Grind the almonds very finely with the rose water until they form a smooth paste similar to soot or butter. Ensure there are absolutely no coarse grains or pieces left in the paste.
3. 3In a saucepan, heat the milk and heavy cream until just simmering. In a separate bowl, whisk together the egg yolks and sugar until pale. Slowly pour the hot milk mixture into the eggs while whisking constantly to temper them. Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (do not boil).
4. 4Whisk the prepared almond paste thoroughly into the hot custard mixture until fully incorporated. If using almond extract, add it now. Allow the mixture to cool completely, then refrigerate for at least 4 hours or overnight.
5. 5Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a freezer-safe container and freeze until hard.