Almond Ice Cream
Makes approximately 1 quart
2 cups heavy cream
1 cup milk
1/3 cup C&H Light Sugar & Stevia Blend (or 2/3 cup granulated sugar)
2 large eggs
1 tablespoon almond extract
1. Whisk the heavy cream, milk, sugar, and eggs together in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spin, until the custard is thick enough to coat the back of the spoon and measures 175 degrees Fahrenheit on an instant-read thermometer.
2. Strain the custard through a fine-mesh sieve into a bowl. Cool the custard completely, stirring frequently (helps prevent a thick skin forming on the top of the custard), then chill, covered, for at least 8 hours.
3. Stir in the almond extract, then freeze the custard in an ice cream maker, according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and put in the freezer to harden.