Title: Almond ice cream
 Categories: Ice, Cream
      Yield: 4 Servings
 
    1/4 c  Blanched almonds
      2 c  Milk
    2/3 c  Heavy cream
      3    Egg yolks
    1/2 c  Superfine sugar
      1 ts Kirsch
 
  Pound the almond into paste. Add milk and heavy cream, mix thoroughly
  together. In a saucepan, heat the almond mixture to a boil. Remove
  from heat. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
  Add almond milk and mix well with wooden spoon. Heat the mixture over
  low heat for 5 minutes without letting it boil.  Stir continuously.
  Then allow it to cool. Strain through a sieve into ice cream maker
  and freeze until the ice cream is thoroughly firm.
  
  I think you can probably use instant almond paste or almond extract
  instead of pounding almond.  Be careful that the paste or extract is
  sweetened or not. Also, you can add chopped fruits or nuts into the
  mixture. Just use your imagination and creativity.