Indulge in this creamy, homemade toasted almond ice cream that blends rich, velvety custard with crunchy, caramelized almond slices.
Packed with healthy fats and protein from whole milk, cream, and almonds, it offers a satisfying treat that’s also fiber-rich and naturally energizing.
Perfect for everyday enjoyment, this dessert is easy to prepare, elegant, and crowd-pleasing.
Creamy Toasted Almond Ice Cream
Equipment
- Ice Cream Maker (1)
- Large skillet (1)
- Saucepan (1)
- Medium bowl (1)
- Whisk (1)
- Sieve – 1
- Spatula or Wooden Spoon (1)
- Parchment-lined Sheet Pan – 1
- Freezer Storage Container – 1
- Ice cream scoop (1)
Ingredients
- 7 oz 2 cups sliced almonds
- 10 oz 1 ¼ cups granulated sugar, divided
- 12 oz 1 ½ cups whole milk
- 12 oz 1 ½ cups heavy cream
- 6 large egg yolks
- ⅛ teaspoon salt
- ¾ teaspoon almond extract
Instructions
- Toast the Almonds: Place 7 ounces (2 cups) of sliced almonds into a large, dry skillet over medium heat. Stir frequently with a spatula to ensure even toasting and prevent burning. Cook until the almonds turn a warm, golden-brown color and release a fragrant, nutty aroma—this usually takes about 5–7 minutes. Once toasted, carefully remove half of the almonds from the skillet and set them aside. These will be incorporated into the custard base to infuse the ice cream with deep almond flavor.
- Prepare the Candied Almonds: Sprinkle ¼ cup of granulated sugar over the remaining toasted almonds in the skillet. Reduce the heat to medium-low and continuously stir so that the sugar melts evenly and coats the almonds. Be careful—sugar can burn quickly if left unattended. Once the sugar has fully melted and the almonds appear glossy and caramelized, transfer them immediately to a parchment-lined sheet pan to cool. After cooling, place the candied almonds in a covered container; these will be folded into the ice cream just before freezing for a crunchy texture contrast.
- Heat Milk and Cream: Combine the remaining toasted almonds with 12 ounces (1 ½ cups) whole milk and 12 ounces (1 ½ cups) heavy cream in a medium saucepan. Heat the mixture over medium-high heat until it reaches a scalding point—small bubbles will appear around the edges, and steam will rise from the surface. Once scalding, remove the pan from the heat, cover it, and allow the almonds to steep for one hour. This step helps extract the full nutty flavor from the almonds into the milk and cream. After steeping, reheat the mixture gently to bring it back to scalding temperature.
- Whisk the Egg Yolks: While the milk mixture is steeping, place 6 egg yolks in a medium bowl. Add the remaining 8 ounces (1 cup) of granulated sugar and ⅛ teaspoon salt. Whisk the yolks, sugar, and salt together until pale, smooth, and slightly thickened. This process helps the yolks blend easily with the hot milk mixture and ensures a silky, creamy custard. Set a fine-mesh sieve over this bowl for the next step.
- Temper the Egg Yolks: Once the milk and cream mixture is hot again, slowly pour it through the sieve into the bowl with the whisked egg yolks. The sieve will catch the toasted almonds and any solids, leaving a smooth liquid to mix with the yolks. As you pour, continuously whisk the mixture to prevent the eggs from curdling. This step, called tempering, gradually raises the temperature of the eggs without scrambling them.
- Cook the Custard: Return the combined milk, cream, and egg mixture to the saucepan. Cook over medium-low heat, stirring constantly with a spatula or wooden spoon. Move the spatula along the bottom and sides of the pan to prevent sticking or burning. Continue cooking until the custard thickens enough to coat the back of the spatula or wooden spoon. Take care not to let it boil, as boiling can separate the custard. This step ensures a rich, smooth, and creamy ice cream base.
- Add Almond Extract and Chill: Remove the saucepan from the heat and transfer the custard back to the bowl. Stir in ¾ teaspoon of almond extract to enhance the nutty flavor. Cover the bowl with plastic wrap or a lid and refrigerate the custard until it is very cold, typically 4–5 hours or overnight. Chilling thoroughly ensures the custard freezes evenly and produces a smooth, creamy texture.
- Churn the Ice Cream: Once the custard is fully chilled, pour it into your ice cream maker according to the manufacturer’s instructions. Churn the mixture until it reaches a soft-serve consistency. During the final few minutes of churning, fold in the reserved candied almond slices. This ensures the ice cream incorporates a crunchy, caramelized texture throughout.
- Freeze to Firm: Transfer the churned ice cream to a freezer-safe container. Smooth the top with a spatula and press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container tightly with a lid and freeze for at least 4 hours or until firm.
- Serve and Enjoy: When ready to serve, use an ice cream scoop to portion the ice cream into bowls or cones. For an extra touch, garnish with additional candied almond slices. The result is a luscious, creamy almond ice cream with a perfectly balanced nutty flavor and delightful crunch—a dessert that’s both elegant and satisfying.
Notes
- Use high-quality almonds for the best flavor; fresh, raw almonds toast more evenly and release a stronger nutty aroma.
- When making candied almonds, stir constantly to avoid burning the sugar. Patience here ensures a perfectly glossy, crunchy coating.
- Steeping the almonds in hot milk and cream extracts maximum flavor. Don’t skip this step—it elevates the ice cream’s richness.
- Chill the custard thoroughly before churning; a fully cold base produces creamier ice cream with fewer ice crystals.
- Almond extract strength can vary by brand, so start with the recommended ¾ teaspoon and adjust to taste if desired.
Chef’s Secrets: Unlocking Almond Ice Cream Perfection
The key to ultra-creamy ice cream lies in careful custard preparation.
Whisk egg yolks and sugar until pale, then temper them slowly with the hot milk mixture to avoid curdling.
Constant gentle stirring while cooking the custard ensures even thickening without overheating.
Toasting the almonds lightly before steeping brings out a deep, nutty aroma that blends beautifully with the subtle sweetness of the custard.
Finally, folding in candied almonds at the end creates textural contrast and adds a delicate caramel flavor that transforms this ice cream from ordinary to gourmet.
Serving Suggestions: Creative Ways To Enjoy
Serve this ice cream in individual bowls topped with extra candied almonds for crunch and visual appeal.
Pair it with warm chocolate sauce or a drizzle of honey for a decadent touch.
For a fresh twist, serve alongside slices of baked apple or poached pear, which complement the almond flavor.
It also works beautifully in a sundae layered with chocolate chunks or crushed cookies.
For elegant entertaining, consider serving in small dessert glasses with a sprinkle of toasted coconut or a few fresh berries for color and brightness.
Storage Tips: Keeping Ice Cream Perfect
Store leftover ice cream in an airtight container in the coldest part of your freezer to prevent ice crystals from forming.
Press a piece of plastic wrap directly on the ice cream surface before sealing the lid; this extra layer minimizes freezer burn.
Homemade ice cream is best enjoyed within 2–3 weeks for optimal creaminess and flavor.
If it hardens too much in the freezer, let it sit at room temperature for 5–10 minutes before scooping to make serving easier.
Frequently Asked Questions
1. Can I make this recipe without an ice cream maker?
Yes! You can pour the chilled custard into a freezer-safe container and stir vigorously every 30–40 minutes as it freezes to break up ice crystals.
This hand-stirring method mimics churning and produces a creamy texture, though it may take longer to set fully.
2. Can I use almond milk instead of dairy?
You can substitute almond milk for the whole milk and cream for a dairy-free version.
Keep in mind that the ice cream may be slightly less creamy because it lacks the fat content of heavy cream.
Adding a small amount of coconut cream can help enhance richness.
3. How long should I steep the almonds?
Steeping the toasted almonds in the hot milk and cream for one hour is ideal. This step infuses the custard with deep, nutty flavor.
You can steep longer for an even stronger almond aroma, but avoid boiling during this stage.
4. Can I prepare candied almonds in advance?
Absolutely! Candied almonds can be made a day or two ahead and stored in an airtight container at room temperature.
Add them to the ice cream just before churning for the best texture.
5. Can I adjust the sweetness of the ice cream?
Yes, the granulated sugar amount can be slightly reduced if you prefer a less sweet ice cream.
Keep in mind that sugar also affects texture and freezing, so only adjust slightly to maintain a creamy consistency.
