April 9, 2012 | Desserts
Oh, I’ve done it now. I’ve created a completely irresistible ice cream flavor. I was inspired by the goat cheese ice cream with marcona almonds that my dad ordered at Bistro Vendome recently – you couldn’t really tell that there was goat cheese in the mix, just that it had this really pleasant tangy background flavor. When I came home I found I had some buttermilk to use up and I knew I was on to something.Just like the goat cheese, the buttermilk gives a distinctive tang, but in a pleasant and not overwhelming way. You’ll want to make the ice cream mixture and freeze it in your ice cream machine before you add the nuts.Now if you’ve been to my kitchen you’ll know I have just about every kind of nut you can imagine in the freezer (you keep them there so they don’t go rancid). I’m not sure why, as the only nuts I truly love are marcona almonds and pine nuts. The rest I guess are there in case I need them for a recipe.I actually only had the marcona almonds that I had roasted with sea salt and rosemary in my freezer (a favorite snack at events I do) – believe it or not, I just shook off any bits of rosemary and the salty nuts were a great pairing with the sweet ice cream. After you’ve added the nuts to the soft-frozen mixture, stir them in until well combined……and then spoon the mixture into a freezer container with a lid and put it in the freezer to firm up.Good luck waiting, though. This stuff is sinfully good, not on anyone’s diet, but perfect for a special splurge. Hey kids (with the help of dad perhaps), why not surprise your mom with this for Mother’s Day this weekend?!
- 1 cup lowfat buttermilk
- ⅔ cup sugar
- 4 large egg yolks
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- ½ cup almonds (marcona), roughly chopped
- Whisk buttermilk together with sugar and egg yolks and cook over a double boiler until thick, about 10 minutes, stirring constantly. Remove from heat, stir in heavy cream and vanilla, and refrigerate until well completely chilled. Process in an ice cream maker according to manufacturer’s direction. When the ice cream reaches the consistency of soft serve ice cream, scoop it into a large bowl and stir in almonds. Place in a covered container and freeze in the freezer until completely firm.