In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze.
To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately.
In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes.
Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice.
Yield: 2 quarts
Recipe courtesy of Wolfgang Puck