1/4 c. toasted chopped almonds
1/3 c. sugar
2 tbsp. water
2 tbsp. sherry
3 egg yolks
1 c. heavy cream

Place almonds in blender; blend until fine. Put aside. Boil sugar and water in small pan for 3 minutes. Place sherry and yolks in blender, blend on high speed. Remove cover and gradually add hot syrup in a steady stream. Add 1/4 teaspoon almond extract. Whip cream. Gently fold mixture into whip cream. Spoon into 6 custard cups. Sprinkle ground almonds on top. Cover. Freeze 2 to 3 hours.