Almond Ice Cream

__________________________________________________

             FOOD FUNNY
__________________________________________________

Here's a thought-provoking food funny from Anna Welander:

Ryan and Todd were riding the New York City subway when a beggar
approaches them asking for spare change. Todd adamantly rejects the man
in disgust. Ryan, on the other hand, whips out his wallet, pulls out a
five, and gladly hands it to the beggar with a smile. The beggar thanks
him profusely and continues on to the other passengers. Todd is outraged
by his friend's act of generosity.

"What on EARTH did you do that for?" shouts Todd. "You know he's only
going to spend it on booze!"

Ryan replies, "And we weren't?"

__________________________________________________

             TODAY'S RECIPE
__________________________________________________

Almond paste can be found in the baking section of most supermarkets and from online sources.

Almond Ice Cream

7 oz (196 g) almond paste
2/3 cup (160 ml) sugar
3 eggs
1/2 tsp (2 ml) almond extract
2 cups (500 ml) half-and-half
1 cup (250 ml) heavy cream

Combine the almond paste, sugar, eggs, and almond extract in a bowl and
beat with an electric mixer until smooth. Set aside. Bring the
half-and-half to a simmer in a pot over moderate heat. Slowly add the
half-and-half to the almond mixture, beating constantly. Transfer to the
pot and cook over low heat, stirring constantly, until thickened - do
not boil. Strain through a fine sieve and stir in the heavy cream.
Refrigerate covered until cool or overnight. Freeze in your ice cream
machine according to the manufacturer's directions. Transfer to a
freezer-safe container and freeze at least 2 hours before serving.
Makes about 1 quart (1 L).
Received on Mon Jul 7 20:47:06 2008