Butter Almond Ice Cream Recipe

Name: Butter Almond Ice Cream Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 6 h 25 min
Yield: 10 servings
Ingredients: 3 3 tablesoons butter; 1 1 cup sliced almonds; 4 4 large egg yolks; ½ ½ cup granulated sugar; 1 ½ 1 ½ cups whole milk; ½ ½ teaspoon salt; 1 ½ 1 ½ cups heavy cream; 1 1 teaspoon pure vanilla extract

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 25 mins
Servings
10 servings
Calories
260 kcal
Course
Dessert
Cuisine
North American

Butter Almond Ice Cream Recipe

Iris Warren

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This butter almond ice cream recipe is rich, buttery, creamy, and sweet. It's made from a simple egg yolk custard for creaminess and finished with the addition of butter-sauteed almond slices for a little crunch. It's luscious, versatile, and easy to whip up in the comfort of your home!

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Ingredients

Servings

3 3 tablesoons butter
1 1 cup sliced almonds see notes
4 4 large egg yolks
½ ½ cup granulated sugar
1 ½ 1 ½ cups whole milk
½ ½ teaspoon salt
1 ½ 1 ½ cups heavy cream
1 1 teaspoon pure vanilla extract

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Instructions

Melt the butter in a small pan over medium heat. Add the sliced almonds and cook, stirring occasionally, for 3-5 minutes, or until fragrant and golden brown. Set aside to cool completely.
In a large bowl, whisk together the egg yolks and granulated sugar until they are pale yellow and well combined.
In a large, heavy-bottomed pot, warm the whole milk and salt over medium heat until it is gently steaming. Slowly pour the warm milk into the egg yolk mixture while whisking constantly.
Transfer the custard back to the pot and cook, stirring constantly, until the custard thickens and coats the back of the spoon– about 5-7 minutes.
Remove the custard from the heat and strain it through a fine-mesh sieve into a large bowl. Add the heavy cream and vanilla and mix to combine. Cover the surface of the custard with parchment paper and then place it in the fridge to chill for at least 6 hours.
Once the ice cream base is chilled, transfer it into your ice cream maker and churn according to the manufacturer's instructions - usually 16-20 minutes. Add the buttered almonds and let the machine run for 30 seconds to stir them in.
Transfer the ice cream to a loaf pan and press a piece of parchment paper onto the top. Freeze until set, at least 6 hours– but preferably overnight.

Notes

Note 1: Make sure to chill your ice cream maker bowl according to the manufacturer’s instructions - usually for at least 24 hours.
Note 2: If you'd like, double the amount of buttered almonds and use half for serving!

Nutrition Information

Show Details

Serving 1 = 1/10th of the recipe Calories 260kcal (13%) Carbohydrates 15g (5%) Protein 5g (10%) Fat 21g (32%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.01g Cholesterol 119mg (40%) Sodium 145mg (6%) Potassium 165mg (5%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 690IU (14%) Vitamin C 0.2mg (0%) Calcium 102mg (10%) Iron 1mg (6%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 260 kcal

% Daily Value*

Serving	1 = 1/10th of the recipe
Calories	260kcal	13%
Carbohydrates	15g	5%
Protein	5g	10%
Fat	21g	32%
Saturated Fat	10g	50%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.01g	1%
Cholesterol	119mg	40%
Sodium	145mg	6%
Potassium	165mg	4%
Fiber	1g	4%
Sugar	13g	26%
Vitamin A	690IU	14%
Vitamin C	0.2mg	0%
Calcium	102mg	10%
Iron	1mg	6%