1 c. granulated sugar
Dash of salt
8 egg yolks, beaten
3 c. light cream
1 1/2 c. heavy cream, lightly whipped
1 lb. blanched almonds, finely chopped
1/2 tsp. almond extract

1. Stir together sugar, salt and egg yolks.

2. In top of double boiler add light cream to sugar mixture and cook, stirring constantly until mixture coats spoon, cool. Add remaining ingredients to cooled custard; mix well and add to ice cream freezer. Yield: 1/2 gallon.