ALMOND BASED ICE CREAM RECIPES

Steps:

• Make the caramelized almond pieces:
• Make the ice cream:

Steps:

• Heat the oven to 170°C/fan150°C/gas 3½. Spread the almonds on a baking sheet and toast in the oven for 5-10 minutes, keeping a close eye on them, until lightly golden brown. Put the cream, milk and vanilla pod and seeds into a medium heavy-based saucepan, then add half the sugar and the toasted almonds. Heat over a low heat, stirring occasionally until steaming, then take off the heat and set aside for 30 minutes for the almonds to infuse.
• Put the egg yolks into a bowl with the remaining sugar and beat with an electric hand mixer for about 2 minutes until the mixture has thickened, gone pale and falls in a ribbon when you lift the beaters. Using a measuring jug, scoop out about 125ml of the cream mixture and beat into the egg yolks.
• Reheat the cream until steaming again, take off the heat, then stir into the egg yolk mixture. Return the pan to a low heat and cook, stirring constantly with a wooden spoon for 10-15 minutes until the custard is thick enough to coat the back of a spoon. Be careful it doesn’t boil or it can split. Strain the custard into a heatproof bowl (see tips), then sit in a roasting tin of iced water for around 20 minutes, until cool. Stir it now and then to prevent a skin forming.
• Once cool, churn in an ice cream machine until softly set, then transfer to the freezer for another 3-4 hours to set solidly (see tips). Serve with a https://www.deliciousmagazine.co.uk/recipes/the-champion-bakewell-tart/>bakewell tart, if you wish.