Almond Mascarpone Ice Cream - cooking recipe

Ingredients

3 None egg yolks
1/2 cup, plus 2 tbsp sugar
1 cup milk
1 1/4 cups mascarpone cheese
1 splash almond extract
1/4 cup almonds, with skin

Preparation

Whisk the egg yolks and 1/2 cup sugar until light and creamy. Heat the milk in a pan (do not boil), and remove it from the heat. Gradually stir the hot milk into the egg yolk mixture and gently cook it over a bain marie until it becomes thick and creamy.
Beat the mascarpone with an hand-held mixer for 2-3 mins and add the almond extract. Stir in the egg yolk mixture, pour it into a container and freeze it for 2-3 hours. Give it a good stir and freeze it for another 4-6 hours. (Alternatively, freeze in an ice cream mixer according to manufacturer's instructions.)
Toast the almonds in a dry pan, stirring constantly. Add 2 tbsp of sugar and caramelize. Spread the nuts on a piece of parchment and leave them to cool.
Coarsely chop the almonds. Take the ice cream out of the freezer about 15 mins before serving. Scoop some ice cream into glass bowls and serve sprinkled with chopped almonds.