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)
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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