3 c  Whipping cream

      1 c  Milk

    3/4 c  Sugar + 2 tbls; divided

      4    Egg yolks; beaten

      1 tb Vanilla

      2 ts Almond extract

      2 tb Butter

  1 1/2 c  Natural 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 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. Cool.
  Meanwhile, melt butter and stir in remaining 2 tbls 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 ice cream freezer container. Freeze according to
  manufacturer's directions. Makes 1 quart.