Toasted Almond Ice Cream
It’s been about 4 weeks now with the “Stay-at-Home,” order and we as a family, are respecting it. I try and go to the grocery store once every two weeks, it’s too complicated and scary to go more often. To think, I used to go every other day, sometimes daily.
My fridge is packed and freezer, too. I have been furloughed, but am lucky that my husband is still working. So, we are fortunate to be able to pay for groceries. I’ve made sure we have enough of everything, but the ice cream seems to be the first to go. I need ice cream, even when it’s still 30 degrees out!!!! Yup, it’s still winter in Michigan, even in April 🙁
My favorite ice cream flavors are from Ben and Jerry’s–Chunky Monkey, Coffee Heath Bar Crunch, Strawberry Cheese Cake… oh the list goes on. I also like the brand CoolHaus ice cream and their flavors.
In the evenings, I love having a bowl of ice cream with milk on top- it’s kind of like a rugged, chunky milkshake. The milk is a chaser to the creamy, sweet bite.
Yesterday, we had no more ice cream. It was time to break out the ice cream machine. I didn’t want plain vanilla nor did I want chocolate. I could’ve made mint chocolate chip, but seeing my pure, almond extract gave me an idea, plus I just received my Costco order of Almonds-So toasted, almond ice cream it would be.
The great thing about it is, it’s homemade, barely any ingredients, much healthier than store bought and far less expensive than my little pints of Ben and Jerry’s, plus, I made over a quart!
If you don’t have an ice cream machine, you can have a harder version by freezing the ingredients, or pouring them into popsicle molds. My ice cream machine has lasted over 17 years, with much use. I have a simple cuisinart one.
Hope you enjoy!
Toasted Almond Ice Cream
This is a delicious addition to my ice cream obsession
Ingredients
- 3 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1 tsp almond extract
- 5 large egg yolks-keep whites for meringues
- 1/2 cup toasted and chopped almonds
Instructions
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Make sure your ice cream maker container is frozen.
Mix the sugar, milk and cream in a medium sauce pot and heat up on medium heat.
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Whisk the egg yolks in a separate bowl
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Once sugar has disolved, take a laddle at a time (temper) the milk into the eggs while constantly whisking. Do about 5-6 ladles, one at a time. You don't want the egg to curdle. Now, place all back into pot and turn on heat.
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While whisking constantly, you want to get the mixture thicker, more custard like. Using a thermometer is the best way to see if it's ready- temp around 173 F-180
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Allow mixture to cool in fridge or place in zip lock bag and put in an ice bath-it's much faster to cool in an ice bath- Just make sure mixture is at least at room temp before placing in the ice cream maker. Ideally, let it cool completely and cold like milk in fridge.
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While ice cream is churning, toast the almonds in a skillet for about 5 minutes-watch them as they can go from toasted to burned, in seconds. Or place almonds on a sheet tray in a 350 F degree oven for 5 minutes. Chop the almonds and add just at the end of the churning cycle. When ice cream looks like soft serve. If you place almonds at the beginning, they won't be evenly distributed.
Recipe Notes
This is the base of any flavor ice cream. If you don't have almond extract, use just vanilla, or mint.... or coffee... play around with flavors!
Hi I’m Karine. This photo is me goofing off, trying to be the mid-century housewife in our kitchen in California. We now live in Detroit, Michigan –a big change and a bigger kitchen! But no matter where I live food and cooking remains my passion. I hope I can motivate you, give you ideas or share with each other food stories, cooking dreams and goals.