Toasted Almond Ice Cream
Indulge in this creamy homemade Toasted Almond Ice Cream featuring a rich custard base infused with toasted almonds and crunchy candied slices. High in protein and healthy fats, this dessert is satisfying yet simple to make, perfect for entertaining or a luxurious everyday treat.
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.
