4 cups sugar
4 cups water
Place the water and sugar in a saucepan and simmer until the sugar is dissolved. Cool to room
refrigerate in a covered jar.
Makes about 1 quart
This base will keep for 3 to 4 days in the refrigerator in a tightly-covered jar.
It is important that the jar be well sealed or the base will pick up flavors from other foods. If you
prefer to use turbinado sugar, substitute it for the granulated in the recipe.
1 cup whole milk
3/4 cup sugar
4 egg yolks
3 cups heavy cream
Heat the cream, milk and sugar in a heavy-bottomed saucepan, stirring occasionally until the
sugar is dissolved and the mixture is hot. Place the egg yolks in a bowl and whisk briefly. Still
whisking, slowly pour in about 1 cup of the hot liquid. When the mixture is smooth, slowly pour it
into the liquid in the saucepan, whisking constantly. Cook over medium heat, stirring constantly,
until the mixture thickens slightly and coats the back of a spoon, about 8 minutes. Be sure not let
the mixture boil at any time or will curdle. Strain into a clean bowl and use as directed in the
specific recipes. Stir in the nuts.
Makes 1 quart.
1/4 cup blanched almonds
2 cups milk
2/3 cup heavy cream
3 egg yolks
1/2 cup sugar
Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a
saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy. Add the almond mixture and mix well
with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the
custard thickens and coats the back of a spoon, do not boil.
Strain custard into a clean bowl and refrigerate until cold. Process custard in ice cream maker
according to manufacturer\u2019s instruction. Transfer to covered container and freeze until firm.
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