Tuesday, January 18, 2011

Toasted Almond Ice Cream

The weather has been pretty hot here for January this year. I happened to have a half pint of organic heavy cream in my fridge that needed a recipe before it expired, so, ice cream was the obvious solution. I get a little creeped out by eggs in my ice cream, so I went Philadelphia style with no eggs. Results: YUM. It would be even better and more decadent with caramel sauce and or chocolate fudge swirl....next time. :)
PS I have to apologize for the lousy pictures. I was holding a baby in my arms who was trying to grab the camera, while it was night time, so the lighting wasn't good AND it was the last of the ice cream that was melting fast....anyway, just know that it tasted WAY better than it looks!

Toasted Almond Ice Cream
1 tsp. unsalted butter
1/3 cup slivered almonds
1/8 teaspoon sea salt
1 cup 2% milk, chilled
3/4 cup granulated sugar (Iused rapadura)
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract

Melt the butter in a skillet over medium heat. Toast almonds in the skillet stirring constantly until toasted brown. Add the salt. Take off the heat and put on a plate to cool.

Heat the milk and sugar over medium low, stirring constantly, until the sugar is dissolved. Let cool briefly and add the chilled cream, vanilla and almond extract. Combine the ingredients and pour in ice cream maker according to the manufacturers directions. Mine churned for about 30 minutes before it was ready to put into bowls.

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