| 1 | Blanch the nuts by placing in a bowl for one minute and pouring boiling water over it ( the nuts should be out of the shells). |
| 2 | Drain and peel. |
| 3 | Blend the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. |
| 4 | Pour into a saucepan. |
| 5 | Cook over low heat until the custard thickens, about 25 minutes or so. |
| 6 | Do not boil or it will curdle. |
| 7 | Cool. |
| 8 | When cool, add vanilla and almond extracts. |
| 9 | Stir. |
| 10 | Fold in whipped cream. |
| 11 | Freeze in an ice cream maker or in a container or bowl in your freezer. |
| 12 | If you use the bowl in freezer method, you should pull the bowl out 2 or 3 times and mix the mixture with a mixer. |
| 13 | The frozen custard on the sides of the bowl should be moved into the rest of the mixture. |
| 14 | This incorporates air and breaks up ice crystals. |
| 15 | This ice cream takes a lot of time, particularly considering that you have to blanch the nuts. |
| 16 | If you don"t mind lots of peel in your ice cream, you can pass, but this makes a really unsavory ice cream. |
| 17 | If you"ve never had homemade ice cream before, you will be surprised at the richer, tastier, smoother, and denser ice cream a homemade version will give you. |
| 18 | You will have to soften it before scooping it, as real ice cream always requires |
