From Vilayvone Phimphilavong at Madison Middle School.
Ingredients:
1 pint vanilla ice cream
1/4 cup ground blanched almond
2 -3 drops almond extract
Directions:
1. soften ice cream slightly at room temperature. Place in medium bowl. Stir in almonds and extract until blended. Pack into freezer container, leaving 1/2 headroom. Cover and freeze.
