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"Gradually mix half of the cream mixture into the egg yolks, whisking constantly.  Pour the yolk-cream mixture back into the saucepan, and cook over medium heat until slightly thickened.  It should coat the back of a spoon.  Strain through a fine-mesh sieve into a small bowl.  Cool it with an ice bath.  Press a piece of plastic wrap over the top to keep a skin from forming.  Refrigerate for one hour."
<https://sundaytable.co/coffee-almond-ice-cream-a-smile-brilliant-giveaway/>