TOASTED ALMOND ICE CREAM
This traditionally churned, French style, Toasted Almond Ice cream recipe features a creamy base flavored with toasted almonds, and a crunchy texture from even more toasted almonds.
Provided by Ice Cream From Scratch
Total Time 8 hours 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- Heat a skillet over low heat. Place raw almonds in the skillet.
- Stirring frequently, toast the almonds until lightly browned and fragrant, about 2-3 minutes. Be sure to watch the almonds as they can burn quickly.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream, vanilla extract, and almond extract and stir to combine.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add the toasted almonds and churn until they are evenly distributed.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Nutrition Facts : Calories 503 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 228 milligrams cholesterol, FatContent 36 grams fat, FiberContent 2 grams fiber, ProteinContent 12 grams protein, SaturatedFatContent 17 grams saturated fat, ServingSize 1, SodiumContent 92 grams sodium, SugarContent 31 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 17 grams unsaturated fat
BROWN SUGAR & TOASTED ALMOND ICE CREAM RECIPE | EATINGWELL
In a world of designer ice creams, sometimes the simplest can be the best. The full-bodied flavors of brown sugar combined with nutty toasted almonds are all it takes to give this easy-to-make frozen treat a sophisticated distinction. The alcohol in the base mixture acts like an “anti-freeze,” reducing the icy texture sometimes associated with lower-fat ice cream. For a little extra indulgence, try topping a scoop with some crumbled gingersnaps.
Provided by Jim Romanoff
Categories Diabetic Thanksgiving Dessert Recipes
Total Time 4 hours 0 minutes
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
- Pour 1 1/2 cups milk into a large saucepan. Whisk in brown sugar and cinnamon. Heat over medium heat, whisking often, until steaming. Whisk egg yolks and evaporated milk in a medium bowl until combined. Whisking constantly, gradually add the hot milk mixture to the egg mixture until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
- Strain the custard through a fine-mesh sieve into a clean large bowl (preferably stainless-steel). Add the softened gelatin and whisk until melted. Whisk in the remaining 1 cup milk and vodka (or rum). Cover and refrigerate until chilled, at least 3 hours or overnight.
- Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. During the last 5 minutes of freezing, add almonds. If desired, place the ice cream in the freezer to firm up before serving.
Nutrition Facts : Calories 209.3 calories, CarbohydrateContent 30.8 g, CholesterolContent 74.7 mg, FatContent 5.9 g, FiberContent 0.9 g, ProteinContent 8.6 g, SaturatedFatContent 1.4 g, SodiumContent 92.3 mg, SugarContent 29 g
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