Description
Rich, creamy, and irresistibly nutty, this almond ice cream brings homemade luxury to every scoop. Made with toasted almonds, fresh cream, and a hint of almond extract, it’s the perfect summer treat.
Ingredients
Units
Scale
- 7 oz sliced almonds (2 cups)
- 10 oz granulated sugar (1 1/4 cups, divided)
- 12 oz whole milk (1 1/2 cups)
- 12 oz heavy cream (1 1/2 cups)
- 6 egg yolks
- 1/8 teaspoon salt
- 3/4 teaspoon almond extract
Instructions
- Toast sliced almonds in a skillet over medium heat until lightly browned and fragrant. Set half aside for the custard base.
- Add ¼ cup of sugar to the remaining almonds in the skillet. Cook over medium-low, stirring until sugar melts and coats almonds. Spread on parchment to cool.
- In a saucepan, combine reserved toasted almonds, whole milk, and heavy cream. Heat until scalding, cover, and steep for 1 hour. Reheat until hot again.
- Whisk egg yolks with the remaining sugar and salt in a bowl. Place a sieve over the bowl.
- Strain the hot milk mixture into the yolks, discarding the almonds. Whisk to combine.
- Return to the saucepan and cook over medium-low, stirring until thick enough to coat the back of a spoon. Do not boil.
- Transfer custard to a bowl, stir in almond extract, cover, and chill for 4–5 hours or overnight.
- Churn in an ice cream maker. Add candied almonds just before finishing. Transfer to a container, smooth the top, press plastic wrap onto the surface, and freeze until firm.
Notes
Steeping the almonds gives a rich flavor, and chilling the custard fully ensures a smooth texture. Add candied almonds at the end to keep their crunch intact.
Nutrition
- Serving Size: 1/2 cup
- Calories: 290
- Sugar: 20g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg