Almond ice cream
- 0 2013
- Serves 8
- Takes 35 min to make, plus infusing, cooling, churning and freezing
This almond ice cream recipe is perfect served on top of a bakewell tart or other almondy pudding.
- 23.7g (14g saturated)
- 16.7g (16.7g sugars)
- 100g ground almonds
- 300ml double cream
- 300ml whole milk
- 1 vanilla pod, split, seeds scraped and reserved
- 115g golden caster sugar
- 3 large free-range egg yolks
- Heat the oven to 170°C/fan150°C/gas 3½. Spread the almonds on a baking sheet and toast in the oven for 5-10 minutes, keeping a close eye on them, until lightly golden brown. Put the cream, milk and vanilla pod and seeds into a medium heavy-based saucepan, then add half the sugar and the toasted almonds. Heat over a low heat, stirring occasionally until steaming, then take off the heat and set aside for 30 minutes for the almonds to infuse.
- Put the egg yolks into a bowl with the remaining sugar and beat with an electric hand mixer for about 2 minutes until the mixture has thickened, gone pale and falls in a ribbon when you lift the beaters. Using a measuring jug, scoop out about 125ml of the cream mixture and beat into the egg yolks.
- Reheat the cream until steaming again, take off the heat, then stir into the egg yolk mixture. Return the pan to a low heat and cook, stirring constantly with a wooden spoon for 10-15 minutes until the custard is thick enough to coat the back of a spoon. Be careful it doesn’t boil or it can split. Strain the custard into a heatproof bowl (see tips), then sit in a roasting tin of iced water for around 20 minutes, until cool. Stir it now and then to prevent a skin forming.
- Once cool, churn in an ice cream machine until softly set, then transfer to the freezer for another 3-4 hours to set solidly (see tips). Serve with a bakewell tart, if you wish.
If you don’t have an ice cream machine, freeze the custard in a plastic container, whisking up the mixture with a fork to break up the ice crystals every hour for 4 hours. Once completely frozen whizz briefly in a food processor before returning to the freezer for another hour.
For a thicker texture – like franginpane ice cream, freeze it with the ground almonds left in (don’t strain the custard in step 3). It’s gorgeous with the rhubarb and hazelnut crumble, too, or served drizzled in amaretto or dark chocolate sauce
Keep the ice cream covered in the freezer for up to 3 months. Remove from the freezer for 15 minutes before scooping.
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