3 cups whole milk
1 cup sliced almonds
8 oz. cream cheese
2/3 to 3/4 cup granulated sugar
6 egg yolks
1 cup heavy cream
1/2 to 1 tsp. almond extract
Heat milk in a large pot over high heat, but do not boil. Add the almonds. Cover with the pot lid. Let steep for about 30 minutes. Strain over a large bowl. Reserve the almonds for another use.
Use a food processor or blender to process cream cheese and almonds. Add the hot milk.
Return the cream cheese/milk mixture to the pan and heat over medium heat, until hot to the touch, but not boiling.
Meanwhile, whisk the sugar and egg yolks until thick and light in color:
Slowly add the hot cream cheese/milk mixture to the eggs and sugar. Pour entire mixture back into the pan. Heat gently while constantly stirring with a wooden spoon until thickened and temperature is 180 degrees on an instant read thermometer.
Strain through the sieve into a clean bowl. Add the heavy cream and almond extract.
Chill overnight or at least 4 hours until the custard is very, very cold.
Freeze in an ice cream maker according to manufacturer directions. Yields 1 1/2 quarts.