Butter Almond Ice Cream

3 cups whipping cream
1 cup milk
3/4 cup sugar
4 egg yolks, beaten
2 tablespoons sugar
1 tablespoon vanilla extract
2 teaspoons almond extract
2 tablespoons butter
1 cup almonds, chopped

Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mix is hot.

Gradually add 1 cup of the cream mix to the beaten egg yolks, whisking constantly.

When mix is smooth, strain into double boiler.

Gradually pour in remaining cream mix, whisking constantly. Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes. Do not boil.

Stir in extracts. Remove from heat and cool.

Meanwhile, melt butter and stir in remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until the sugar begins to bubble (about 30 seconds).

Add almonds and cook and stir over medium heat until golden and well-coated, cool.

Stir almonds into cream mixture. Pour into loaf pan.

Freeze overnight.

Serve with fruits.