Updated Tuesday, March 29th, 2005
Total Time: 60
Yield: about 5 cups
Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 3/4 inch at the top to allow for expansion, and prepare according to freezer instructions. Add almonds during final 5 minutes of chilling.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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