This Toasted Almond Ice Cream is a creamy, indulgent treat with a delightful crunch from caramelized almonds.
Packed with protein from egg yolks and healthy fats from almonds and cream, it offers a nutrient-rich dessert option.
With its naturally nutty flavor and easy preparation, it’s perfect for satisfying your sweet cravings at home while being a wholesome, fiber-friendly choice that’s both luxurious and approachable for everyday enjoyment.
Toasted Almond Ice Cream
Equipment
- Ice cream maker
- Ice cream scoop
- Medium saucepan
- Large skillet
- Mixing Bowls
- Whisk
- Sieve
- spatula
- Parchment-lined sheet pan
- Freezer storage containers
Ingredients
- 7 oz sliced almonds ≈2 cups
- 10 oz granulated sugar ≈1 ¼ cups, divided
- 12 oz whole milk ≈1 ½ cups
- 12 oz heavy cream ≈1 ½ cups
- 6 large egg yolks
- ⅛ tsp salt
- ¾ tsp almond extract
Instructions
- Toasting the Almonds: Begin by placing 7 ounces of sliced almonds in a large, dry skillet over medium heat. Stir frequently to ensure even browning, and toast the nuts until they release a warm, nutty aroma and develop a light golden color. This step intensifies the almond flavor that will infuse the ice cream. Once toasted, remove about half of the almonds from the skillet and set them aside—these will later be blended into the creamy custard base.
- Preparing the Candied Almonds: Return the remaining toasted almonds in the skillet to medium-low heat. Sprinkle ¼ cup of granulated sugar evenly over them. Stir continuously to prevent burning, allowing the sugar to melt and coat each almond with a shiny, caramelized glaze. Once fully coated, transfer the candied almonds to a parchment-lined sheet pan to cool completely. After cooling, store them in a covered container for later use as the crunchy topping for your ice cream.
- Infusing the Milk and Cream: Combine the reserved toasted almonds with 12 ounces of whole milk and 12 ounces of heavy cream in a medium saucepan. Place the pan over medium-high heat and heat until the mixture is just scalding—small bubbles should form around the edges, but it should not boil. Remove the pan from heat, cover it, and allow the almonds to steep in the warm milk and cream for one hour. This infusion step will deepen the almond flavor in your ice cream base.
- Whisking the Egg Yolks: While the milk and cream steep, prepare the custard by whisking together 6 egg yolks, the remaining 8 ounces of granulated sugar, and ⅛ teaspoon of salt in a medium mixing bowl. Whisk until the mixture becomes smooth, slightly pale, and creamy. Place a fine-mesh sieve over the bowl—this will ensure a silky custard by straining out any bits of cooked egg later.
- Straining and Combining: After the milk and cream have steeped, reheat them gently until they reach a scalding temperature again. Slowly pour the hot milk and almond mixture through the sieve into the bowl with the egg yolks, whisking constantly. This gradual addition, known as tempering, prevents the eggs from curdling and creates a smooth, creamy custard. Discard the almonds remaining in the sieve—they’ve served their flavor purpose.
- Cooking the Custard: Transfer the combined mixture back to the saucepan and place over medium-low heat. Stir continuously with a spatula or wooden spoon, making sure to reach the edges and bottom of the pan to prevent scorching. Cook the custard until it thickens enough to coat the back of your spatula—this may take several minutes. Avoid boiling at all costs, as high heat can curdle the custard and ruin its texture.
- Adding Almond Extract and Chilling: Once the custard has thickened perfectly, remove it from heat and stir in ¾ teaspoon of almond extract for a concentrated nutty aroma. Transfer the custard to a clean bowl, cover it tightly, and place it in the refrigerator. Chill for at least 4–5 hours, or ideally overnight. The custard must be very cold before churning, which ensures a smooth, creamy texture in the finished ice cream.
- Churning the Ice Cream: Follow the instructions for your ice cream maker to churn the chilled custard. Pour the custard into the machine and allow it to mix until it reaches a soft-serve consistency. Just before finishing, fold in the reserved candied almond slices. This adds a delightful crunch and a touch of caramel sweetness throughout the ice cream.
- Freezing to Firmness: Transfer the churned ice cream to a freezer-safe container. Smooth the surface with a spatula and lay a piece of plastic wrap directly on top to prevent ice crystals from forming. Cover the container tightly with a lid and freeze for several hours until firm, ideally 4–6 hours. This step ensures a scoopable, creamy texture.
- Serving and Enjoying: When ready to serve, use an ice cream scoop to portion the ice cream into bowls or cones. For extra presentation and texture, sprinkle additional candied almond slices on top. Enjoy the rich, nutty flavor and luxurious creaminess of your homemade toasted almond ice cream—a perfect treat for warm days, special occasions, or anytime you crave a sophisticated dessert.
Notes
- Use fresh, high-quality almonds for the best flavor; older nuts can taste bitter and affect the custard’s aroma.
- Toasting the almonds carefully over medium heat is key—too high heat can burn them, too low may not bring out their full flavor.
- When making the candied almonds, constant stirring is essential to prevent sugar from crystallizing or burning.
- Tempering the egg yolks with hot milk slowly ensures a smooth custard without curdling.
- Chill the custard thoroughly before churning; this step is crucial for creamy ice cream and prevents ice crystals from forming.
Chef’s Secrets: Mastering Nutty Flavor
To elevate this ice cream to a professional level, focus on the almond infusion and texture.
Steeping the toasted almonds in the hot milk and cream allows their natural oils and flavors to fully develop, creating a rich, aromatic base.
For an added layer of complexity, lightly grind the reserved almonds before adding to the custard—this distributes subtle almond flavor without losing crunch.
Another tip is to use a silicone spatula when stirring custard; it helps you scrape the pan edges thoroughly and avoid overcooking.
A pinch of salt in the custard enhances the almond sweetness and balances the dessert beautifully.
Serving Suggestions: Creative Presentation Ideas
Serve your toasted almond ice cream in elegant dessert bowls or classic waffle cones for a playful touch.
Garnish with extra candied almond slices or a drizzle of dark chocolate or caramel sauce for added richness.
For a refreshing twist, pair it with fresh berries, poached pears, or a scoop alongside a warm slice of almond cake.
This ice cream also makes a luxurious addition to an affogato-style dessert—pour a shot of hot espresso over a scoop for a sophisticated coffee treat.
Storage Tips: Keeping Ice Cream Perfect
To maintain creamy texture, store the ice cream in an airtight, freezer-safe container.
Press a layer of plastic wrap directly on the surface before sealing the lid to prevent ice crystals from forming.
Homemade ice cream is best enjoyed within two weeks for peak flavor and texture, but it can be safely frozen for up to one month.
If the ice cream hardens too much, allow it to sit at room temperature for 5–10 minutes before scooping, or briefly warm the scoop in hot water for smooth servings.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can use a no-churn method by freezing the custard in a shallow, freezer-safe container and stirring every 30–45 minutes until smooth.
This prevents large ice crystals and creates a creamy texture, though the ice cream may be slightly less airy than machine-churned.
2. Can I use almond milk instead of whole milk?
While almond milk can be substituted, it will change the richness and creaminess of the ice cream since whole milk contains more fat.
For best results, consider using a blend of almond milk and heavy cream to preserve texture.
3. How do I prevent ice crystals from forming?
Thoroughly chilling the custard before churning and storing the finished ice cream in an airtight container with plastic wrap pressed on the surface are key steps.
Stirring occasionally during freezing (for no-churn versions) also helps maintain smoothness.
4. Can I make this recipe ahead of time?
Absolutely! The custard can be prepared a day or two in advance and refrigerated until ready to churn. The candied almonds can also be made several days ahead and stored in a sealed container at room temperature.
5. Can I add other mix-ins besides almonds?
Yes! Chocolate chips, crushed cookies, or caramel swirls complement the almond flavor beautifully. Add them in during the final minutes of churning to distribute evenly without losing crunch.
