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ALMOND CRUNCH ICE CREAM
by Stevie Bass

Make your "own" delectable ice cream
for those hot days ahead.

• 1/2 cup sugar
• 1/2 cup ground almonds
• 1/4 cup butter or margarine, softened
• 1 teaspoon almond extract
• 1/2 gallon vanilla ice cream
• 6 ounces chopped semi-sweet chocolate
  

Combine sugar and almonds in skillet. Stir over medium heat until sugar melts and almonds turn a golden brown. Turn out onto marble or foil. Cool. Wrap almond mixture in tea towel and smash into crumbles. Beat smashed candy with butter and almond extract. Chill. Allow your ice cream to soften slightly. Quickly mix in almond mixture and the chocolate. Spoon into a container and freeze.

Makes 1/2 gallon.