Toasted Almond Ice Cream
User Reviews
4.9
Toasted Almond Ice Cream
Description
Toasted Almond Ice Cream combines roasted almonds with a custard base made from milk, cream, egg yolks, and sugar. The almonds are toasted until fragrant, then chopped to add texture and flavor to the ice cream. The custard is prepared by gently heating a milk and cream mixture with sugar and salt before tempering in beaten egg yolks, which thickens the mixture without curdling. The custard is then cooked until it coats the back of a spoon, infused with vanilla and almond extracts for depth. After cooling, it is churned in an ice cream maker until smooth and creamy.
The ice cream has a rich, velvety mouthfeel softened by the toasted almond pieces, offering a pleasant balance of creaminess and nutty crunch. The subtle almond extract complements the roasted nuts without overpowering the vanilla notes.
This ice cream makes a refreshing dessert on its own or paired with hot fudge or caramel sauce for added indulgence. Storing it covered in the freezer for up to three weeks maintains texture and flavor. Allowing it to soften slightly at room temperature before serving improves scoopability.
For ease of scooping and faster freezing, freezing the ice cream in a shallow container is recommended. This recipe works well with standard-sized ice cream makers, but can be doubled for larger capacity machines.
Ingredients
- ¾ cup granulated sugar
- 1 ¾ cups milk whole
- 2 cups heavy cream
- 1 pinch of salt
- 4 egg yolk
- 1 teaspoon vanilla extract pure
- 1 teaspoon almond extract
- ½ cup almonds
Instructions
- Preheat oven to 350°F. Spread almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside. You should end up with about ⅓ cup chopped almonds.
- In a medium sauce pan, mix the sugar, milk, half of the cream and pinch of salt and heat over medium heat just until the edges start to bubble and steam. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside.
- When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170-175°F on a candy thermometer) - typically only 1-2 minutes.
- Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Add vanilla and almond extract, then cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
- Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is about halfway churned, add in the chopped roasted almonds and allow the ice cream to continue to churn until it is done. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.
Notes
- Store ice cream covered with plastic wrap in the freezer for 2-3 weeks to minimize ice crystals.
- Allow softened ice cream at room temperature for a few minutes before serving for easier scooping.
- Freezing in a shallow dish accelerates freezing time and facilitates scooping.
- Top with homemade hot fudge or caramel sauce for an ice cream sundae variation.
- This recipe was tested using a 2-quart ice cream maker; double the batch for larger capacity machines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 33mg | 1% |
| Potassium | 113mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 727IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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