Almond Ice Cream

In a small saucepan, slowly bring sugar to a boil with about 375 ml of water and continue to boil until it turns into thick syrup. In another saucepan, slowly bring milk, whipping cream and about 200 ml water to a boil, also over moderate heat. Mix in grated almonds and bring to the boil briefly. Stir in cinnamon, vanilla sugar, grated lemon peel, almond liqueur and syrup and bring to the boil again. Remove saucepan from heat and let mixture cool slightly. Transfer to a shallow bowl and let cool completely, stirring occasionally. Place cooled mixture in freezer or deep freezer and freeze for at least 5 hours. Meanwhile, stir well once every 45 minutes or so. Cut out well chilled ice cream with an ice cream scoop and serve in small ice cream bowls.

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