Honey Almond Ice Cream Recipe - Cooking Index
Honey Almond Ice Cream Recipe - Cooking Index
| 1/2 cup | 46g / 1.6oz | Unblanched almonds |
| 2 cups | 474ml | Cream |
| 1 cup | 237ml | Milk |
| 1/2 cup | 118ml | Honey |
| 4 | Egg yolks | |
| 1/2 teaspoon | 2.5ml | Almond extract |
Heat the oven to 350 degrees and toast the almonds on a cookie sheet until dark brown, about 15 to 20 minutes. Chop the almonds until medium coarse and set aside.
Bring the cream, milk and honey to a boil in a medium saucepan, stirring constantly. Remove from heat and add the almonds. Steep for 2 hours.
Strain the cream mixture into another pot to remove the almonds. Bring the strained mixture to a boil over medium heat and temper the yolks by slowly whisking them into half a cup of the hot cream mixture. Return the egg yolk mixture to the pot.
Cook until the base thickens slightly, about 2 to 3 minutes. Strain, add the almond extract and chill for 2 to 3 hours or overnight.
Process in an ice cream machine according to the manufacturer's directions.
This recipe yields 6 servings.
Each serving: 426 calories; 56 mg. sodium; 256 mg. cholesterol; 34 grams fat; 20 grams saturated fat; 28 grams carbohydrates; 5 grams protein; 0.06 grams fiber.
Source:
The Los Angeles Times, 06-18-2003
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