Toasted Almond Ice Cream Recipe
Toasted Almond Ice Cream is a creamy, nutty dessert that features toasted almonds for a delightful crunch. The smooth custard base, made with heavy cream, whole milk, egg yolks, and vanilla, is enriched by the toasted almonds, creating a perfect balance of flavors and textures. This recipe can be easily adapted for dairy-free diets and offers room for customization with additional mix-ins. Whether served on its own or paired with other treats, this homemade ice cream is sure to impress with its rich, indulgent taste.
Equipment
- Oven (for toasting almonds)
- Baking Sheet (to spread almonds evenly for toasting)
- Medium Saucepan (for making the custard base)
- Whisk (for beating the egg yolks and stirring the custard)
- Mixing Bowls (for combining ingredients and whisking egg yolks)
- Ice Cream Maker (for churning the ice cream)
- Spatula (for transferring ice cream and smoothing the surface)
- Container with a Lid (for storing the ice cream in the freezer)
- Measuring Cups and Spoons (for accurate ingredient measurement)
- Knife (for chopping the toasted almonds)
Ingredients
- 1 cup Almonds (chopped and toasted)
- 2 cups Heavy Cream
- 1 cup Whole Milk
- ¾ cup Granulated Sugar
- 4 large Egg Yolks
- 1 tsp Vanilla Extract
- Pinch of Salt – a small pinch
Optional Add-ins:
- ½ tsp Almond Extract (optional, for extra almond flavor)
- 2 tbsp Honey or Maple Syrup (optional, for natural sweetness)
Instructions
- Toast the Almonds:
- Preheat your oven to 350°F (175°C). Spread 1 cup of almonds evenly on a baking sheet and toast for 8-10 minutes, stirring halfway through, until golden brown and fragrant. Let the almonds cool and chop them coarsely. Set aside.
- Prepare the Custard Base:
- In a medium saucepan, combine 2 cups of heavy cream and 1 cup of whole milk. Heat over medium until warm but not boiling. In a separate bowl, whisk 4 egg yolks with 3/4 cup of sugar until smooth. Gradually add 1/2 cup of the warm cream mixture to the yolks while whisking to temper them, then pour the egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Remove from heat.
- Cool and Flavor the Custard:
- Stir in 1 teaspoon of vanilla extract and a pinch of salt. Allow the custard to cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
- Churn the Ice Cream:
- Once chilled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes) until it reaches a soft-serve consistency.
- Add the Toasted Almonds and Freeze:
- When the ice cream is almost finished churning, fold in the chopped toasted almonds. Transfer the ice cream to an airtight container, smooth the top, and freeze for at least 4 hours or until firm. Scoop and enjoy!
Notes
-
Dairy-Free Option:
To make this ice cream dairy-free, substitute the heavy cream and whole milk with coconut cream and almond milk (or any other plant-based milk). Ensure your sugar is also dairy-free. -
Egg Substitution:
If you prefer to avoid raw eggs, you can make an egg-free custard base by using a store-bought egg substitute or opting for a no-churn method, where you skip the cooking process entirely and mix the cream and milk with the sweetener and flavoring ingredients. -
Chill the Custard:
Allow the custard to chill thoroughly in the refrigerator. This step is crucial for achieving a smooth texture when churning in the ice cream maker. A warm base will lead to icy, grainy results. -
Toast the Almonds Properly:
Keep a close eye on the almonds while toasting. They can burn quickly, so stir them frequently, and be sure to remove them from the oven as soon as they are golden brown and fragrant. -
Adjust Sweetness:
Taste the custard before churning and adjust the sweetness if necessary by adding a little more sugar or a natural sweetener like honey or maple syrup. -
Storage:
Store your ice cream in an airtight container to prevent freezer burn. If the ice cream becomes too hard after freezing, let it sit at room temperature for a few minutes to soften before scooping. -
Mix-ins:
Feel free to add extra mix-ins like chocolate chips, caramel swirls, or dried fruit along with the toasted almonds to make the ice cream even more indulgent.