4.5 oz almonds* (about 1 cup slivered almonds)

4 egg yolks

2.75 oz. white sugar (about 6 tablespoons)

2 cups half-and-half

2/3 cup heavy cream

1 tablespoons Amaretto liqueur

pinch of salt*

Toasted almond ice cream

Inspired by the now-closed Repast restaurant; Joe Truex and Mihoko Ubanai-Truex, co-chefs.

Toast the almonds: spread them out on a sheet pan and place in a 350 F oven for 12 to 15 minutes, stirring every couple of minutes, until they’re medium brown and very fragrant. Let cool and then puree in a food processor until very finely chopped and sticky (like coarse peanut butter).

In a heavy pan or the top of a double boiler, whisk the yolks and sugar for a few minutes until foamy and pale yellow; they should measure 160 F on an instant read thermometer.

Combine the half-and-half and almond puree in a saucepan and heat until warm but not boiling. Slowly add this mixture to the egg yolk mixture, then add the cream.

Refrigerate the mixture, preferably overnight (you want it to be 38-45 F), then strain through a fine mesh sieve and stir in the Amaretto.

Spin in an ice cream maker according to the manufacturer’s directions. Pack into an airtight container and put in the freezer to harden.

* Note: The original Repast recipe calls for Marcona almonds, which can be hard to find raw and unsalted. If you would like to use them, you can buy toasted salted Marcona almonds; just soak for a minute or two in water, then drain and toast briefly (10 minutes or so) to dry out. Since they’ve already been toasted, be careful not to overcook. Omit the salt in this case; enough will remain in the almonds to flavor the ice cream.

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