Almond Ice Cream
July 7, 2014 • Desserts,
July is National Ice Cream Month, and that seems perfect here in Colorado where it’s been in the high 90s for the past few days. You’ll find lots of ice cream recipes on this sight just by clicking on ice cream in the Tag Cloud on the sidebar, but I decided to create something new for you as well. Presenting Almond Ice Cream!
This recipe is an amalgamation of other ice cream recipes I have – it uses part dairy (heavy cream) but also part unsweetened almond milk. I like a rich, custard based ice cream, so I used egg yolks in the recipe. Really, if you’re going to go to the effort to make homemade ice cream, shouldn’t it be decadent? And I used quite a bit of almond extract for a very pronounced almond flavor. I suggest adding the extract a teaspoon at a time and tasting the mixture to make sure you’re happy with it. Enjoy the summer treat and hope you’re staying cool!
- 1 cup heavy cream
- 1 cup almond milk (I used unsweetened vanilla)
- 4 egg yolks
- ½ cup sugar
- 1-3 teaspoons almond extract
- ½ cup sliced almonds
- Combine the cream, almond milk, egg yolks, and sugar in a double boiler and whisk everything until combined. Cook over simmering water, stirring frequently, until slightly thickened and the mixture lightly coats the back of a spoon, about 10-15 minutes.
- Remove from the heat and stir in the extract, a teaspoon at a time, until you reach the desired level of almond taste. Refrigerate mixture until completely chilled.
- Process in an ice cream machine according to manufacturer's directions, then stir in the almonds. Spoon into a covered container and freeze until firm.