Salted almond ice cream
- April 2014
- Makes 3 litres
- Hands-on time 35 min, plus at least 5 hours churning and freezing
This salty-sweet almond ice cream recipe from Jason Atherton is to die for, and perfect when served beside a hot pudding.
- 42.2g (22.1g saturated)
- 17g (16.7g sugars)
- no fibre
If you don’t have an ice-cream machine, transfer the cooled custard to the freezer, then remove after 1 hour and whisk to break up the ice crystals before returning to the freezer. Repeat 3 more times, then freeze until solid.
Lightly whisk unused egg whites, then freeze in bags with the date and number of egg whites written on it, for up to 3 months. Defrost and use for meringues.
Make the custard up to the end of step 2, then keep, covered with cling film, in the fridge for up to 2 days before churning.
The frozen ice cream will keep in the freezer, covered, for up to 3 months. Remove from the freezer for 10 minutes before serving to soften slightly.
Fleur du sel is the large crystals of salt harvested from the top of salt evaporation pans in France, before the small, finer salt sinks to the bottom. It’s not cheap, but you can use a good pinch of flaked sea salt as an alternative.
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