Instructions: Combine first 3 ingredients in a large saucepan. Combine 2 cups milk and eggs, and whisk into sugar mixture. Cook over medium heat, whisking constantly, 10 minutes or until mixture thickens and coats a metal spoon.

Whisk in remaining 2 cups milk; cool completely.

Combine milk mixture, whipping cream, chopped almonds, and extract in freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturers instructions.

Spoon into a 13 x 9 inch pan; cover and freeze. Let stand 10 minutes.

Garnish, if desired.

Makes 2 quarts.

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