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Almond Ice Cream
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| Artist: |
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| Categories: |
Cheese & Eggs, Dairy, Desserts, Fruits, Ice Cream & Sherbet |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 3
| cup | Whipping cream | | 1
| cup | Milk | | 3/4
| cup | Sugar | | 4
| | egg yolks, beaten | | 2
| tbsp | sugar | | 1
| tbsp | Vanilla extract | | 2
| tsp | Almond extract | | 2
| tbsp | Butter | | 1
| cup | almonds, chopped |
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Procedures:
| 1 | Combine cream, milk and 3/4 cup sugar in medium saucepan. | | 2 | Cook and stir over medium heat until sugar is dissolved and mix is hot. | | 3 | Gradually add 1 cup of the cream mix to the beaten egg yolks, whisking constantly. | | 4 | When mix is smooth, strain into double boiler. | | 5 | Gradually pour in remaining cream mix, whisking constantly. | | 6 | Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes. Do not boil. | | 7 | Stir in extracts. | | 8 | Remove from heat and cool. | | 9 | Meanwhile, melt butter and stir in remaining 2 tbsp sugar in small saucepan. | | 10 | Cook and stir over medium heat until the sugar begins to bubble (about 30 seconds). | | 11 | Add almonds and cook and stir over medium heat until golden and well-coated, cool. | | 12 | Stir almonds into cream mixture. | | 13 | Pour into ice cream container (or loaf pan). | | 14 | Freeze overnight. Serve with fruits. |
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