Toasted Almond Ice Cream
A rich, custard-based ice cream with the irresistible crunch of toasted almonds. Creamy, nutty, and satisfying, this recipe delivers a gourmet dessert with plant-based protein and heart-healthy fats — perfect for everyday indulgence.
Equipment
- 1 Ice cream maker (bowl pre-chilled for 24 hrs)
- 1 Medium Skillet
- 1 Medium saucepan
- 2 Mixing Bowls
- 1 Whisk
- 1 Fine mesh strainer
- 1 Loaf pan or shallow container
- Plastic wrap or wax paper
Ingredients
- 1 cup raw almonds roughly chopped
- 4 large egg yolks
- ¾ cup granulated sugar
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Prepare the Ice Cream Bowl: Place the bowl of your ice cream maker in the freezer and chill it for at least 24 hours, or until completely solid. You’ll know it’s ready when shaking the bowl produces no sloshing sound. This step ensures your ice cream base churns evenly and develops the perfect creamy texture.
- Toast the Almonds: Heat a medium skillet over low to medium heat. Add the roughly chopped raw almonds to the dry skillet. Stir them frequently to prevent burning, allowing them to toast evenly. Continue to cook for 2–3 minutes or until they become lightly golden and release a fragrant, nutty aroma. Remove from heat and let the almonds cool. Toasting intensifies the flavor and adds a satisfying crunch to the ice cream.
- Prepare the Egg-Sugar Mixture (Custard Base Step 1): In a medium mixing bowl, add the 4 large egg yolks and ¾ cup granulated sugar. Using a whisk, beat the mixture vigorously until it becomes pale yellow and smooth. This step helps dissolve the sugar and creates a rich, silky base that will thicken properly when combined with warm milk.
- Heat the Milk (Custard Base Step 2): Pour 1 ½ cups of whole milk into a medium saucepan. Place over medium heat and bring the milk just to a simmer — tiny bubbles will form around the edges. Do not let it boil, as boiling can cause the milk to scorch or develop a skin. This gently warmed milk is essential for tempering the eggs without scrambling them.
- Temper the Eggs: To avoid curdling the eggs, gradually add about ½ cup of the hot milk to the egg and sugar mixture while whisking constantly. This raises the temperature of the eggs slowly. Once combined, pour the tempered egg mixture back into the saucepan with the remaining hot milk. Stir constantly over low heat.
- Cook the Custard: Continue heating the mixture on low, stirring continuously with a wooden spoon or heat-resistant spatula. Cook until the custard thickens enough to coat the back of the spoon. This usually takes a few minutes. Be patient, as slow, steady heat prevents curdling and ensures a smooth, creamy base.
- Strain the Custard: Once thickened, pour the custard through a fine-mesh strainer into a clean bowl. This removes any small cooked egg bits, leaving a silky, smooth base. Straining ensures your ice cream is perfectly creamy with no lumps.
- Add Cream and Flavors: Stir in 1 ½ cups heavy cream, 1 teaspoon vanilla extract, and 1 teaspoon almond extract. These ingredients enrich the custard and deepen the flavor profile. Stir gently but thoroughly to combine. The vanilla rounds out the almond flavor, while the almond extract gives a subtle, nutty aroma without overwhelming the palate.
- Chill the Base: Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate the mixture for at least 3 hours, or until fully cold. Chilling ensures that the ice cream churns evenly and develops a smooth texture.
- Churn the Ice Cream: Pour the chilled custard into the pre-frozen bowl of your ice cream maker. Churn according to the manufacturer’s instructions, which usually takes about 20 minutes. The mixture will thicken and reach a soft-serve consistency.
- Incorporate Toasted Almonds: During the last 2 minutes of churning, add the toasted almonds. Continue churning until the nuts are evenly distributed throughout the ice cream.This step ensures that every bite has a satisfying crunch and the nutty flavor is consistent.
- Freeze the Ice Cream: Transfer the churned ice cream into a shallow container or loaf pan. Smooth the surface, then cover with plastic wrap or wax paper, pressing it directly against the ice cream to prevent ice crystals from forming. Freeze for at least 4 hours or until firm.
- Serve: Before serving, let the ice cream sit at room temperature for about 5 minutes to soften slightly for easier scooping. Serve in bowls or cones and enjoy the rich, creamy texture with the delightful crunch of toasted almonds.
Notes
- This is a French-style, custard-based ice cream, so eggs are essential for a rich, creamy texture.
- Almonds can be toasted in a skillet or oven; just keep an eye to avoid burning.
- Use high-quality almond extract for the best flavor; adding too much can taste artificial.
- You can substitute slivered or sliced almonds for a different texture.
- Press plastic wrap directly on the surface of the custard or ice cream to prevent skin formation or ice crystals.
