Almond Ice Cream
This almond ice cream is a creamy, indulgent treat with a rich nutty flavor from toasted almonds and a hint of almond extract. It’s easy to make with simple ingredients, and the homemade version is far superior to store-bought. Enjoy it on a warm day, after dinner, or as a special homemade dessert for any occasion.
Equipment
- Ice Cream Maker (or alternative freezing method)
- Medium saucepan
- Whisk
- Spatula
- Fine-mesh sieve
- Medium bowl
- Measuring Cups and Spoons
- Shallow dish or airtight container (for freezing the ice cream)
- Skillet (for toasting almonds)
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- ¾ cup Granulated sugar
- 4 large Egg yolks
- 1 teaspoon Almond extract
- 1 teaspoon Vanilla extract
- ½ cup Toasted almonds chopped
- ¼ teaspoon Salt
Optional Add-ins:
- ¼ cup Cocoa powder for chocolate almond variation
- 1 tablespoon Almond liqueur for extra almond flavor
- 1 tablespoon Honey or maple syrup to replace sugar
Instructions
Toast the almonds:
- In a dry skillet, toast ½ cup of chopped almonds over medium heat for 3–5 minutes, stirring constantly, until golden brown. Let them cool.
Prepare the ice cream base:
- In a medium saucepan, combine heavy cream, whole milk, and ½ of the sugar. Warm it over medium heat, stirring occasionally.
Whisk the eggs and sugar:
- In a separate bowl, whisk together egg yolks and the remaining ½ cup of sugar until the mixture is pale.
Temper the eggs:
- Slowly pour a small amount of the warm milk mixture into the egg mixture while whisking continuously. Then, pour the egg mixture back into the saucepan with the rest of the milk.
Cook the custard:
- On low heat, cook the mixture while stirring until it thickens (170°F–175°F). The custard should coat the back of a spoon.
Add flavors:
- Remove the saucepan from the heat, then stir in almond extract, vanilla extract, and a pinch of salt.
Chill the mixture:
- Pour the custard through a fine mesh sieve into a clean bowl. Cover with plastic wrap (pressing it against the surface) and chill for at least 4 hours or overnight.
Churn the ice cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer's instructions (usually 20–25 minutes).
Add toasted almonds:
- In the last few minutes of churning, add the toasted almonds.
Freeze:
- Transfer the churned ice cream to an airtight container and freeze for at least 4 hours.
Serve and enjoy:
- Scoop, serve, and enjoy with extra almonds or a drizzle of honey!
Notes
- If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze. Stir every 30 minutes for 3–4 hours to break up ice crystals.
- For a dairy-free version, substitute coconut milk or almond milk for the cream and milk, and skip the eggs or use cornstarch to thicken.
- Store the ice cream in a wide, shallow container for easier scooping and to avoid ice crystals forming on top.
- This recipe can be easily doubled for larger gatherings or parties.