Burnt Almond Ice Cream

Burnt Almond Ice Cream  Yum!

  The Best Of Ice Cream has several ice cream recipes. Most are the custard base type which I rarely make. I like them, but they are rich and as we eat a fair amount of ice cream, I try to keep it a little less caloric. This however, just looked to good not to try.

  Bettie’s boss is a fan of anything almond and will get the bulk of this Burnt Almond ice cream, that is what we don’t eat ourselves. When I was making it, Bettie and I thought we could just drink it and the heck with freezing it. 

  I did cut back on the eggs, the recipe calls for 5 but says you can cut to 4 or even 3. I went with 4 smaller egg yolks. I am making eggs for supper tonight so will use the whites with that. Do be sure you chill it before freezing it. I was impatient and wanted to get done, so didn’t chill it as long and ended up just having to churn it a little longer. Didn’t really save any time. 

  We have really used our 2 quart electric ice cream maker since I got it and I would sure hate to give it up now. One of the few things I am willing to give counter and storage space to.

Burnt Almond Ice Cream

2 teaspoons butter (or toast in oven without butter)

½ cup sliced almonds

2 cups whole milk

5 large egg yolks (may cut to 4 or even 3)

¾ cup sugar

⅛ teaspoon salt

2 cups heavy cream, chilled

1 teaspoon vanilla extract

½ teaspoon almond extract

  In a small skillet, over medium heat, melt the butter, add the almonds and saute until just golden. Remove and dry on paper towels. Set aside.

  In a medium saucepan, over medium heat, heat whole milk just to a simmer. Set aside.

  In top of double boiler, or a medium bowl which will fit over a pan on hot water, whisk the yolks with the sugar and salt for 3 to 4 minutes, or until pale yellow. Gradually whisk in the hot milk. Place the top of the double boiler or bowl over a pan of simmering water and cook whisking constantly, for 8 to 1o minutes, or until the custard is thick enough to coat the back of a spoon. Remove from heat and stir in the cream, vanilla and almond extract. 

  Chill the mixture for 30 minutes, freeze according to the manufactures’s directions. When the ice cream is half frozen, stir in the almonds. Complete the freezing process. 

Makes 1 ½ quarts. (I felt it was closer to 2 quarts and would not do it in a smaller size freezer. Good Eating