0 from 0 votes
Butter Almond Ice Cream Recipe
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!
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
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.