Butter-Almond Ice Cream
Serves: 3
Leila Emmerich
1 January 1970
Based on User reviews:
45
Spice
40
Sweetness
49
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 cups
Heavy Cream1 cup
Whole Milk3 cup
Sugar2 large
Egg1 cup
Almond (sliced)3 tbsps
Unsalted ButterDirections:
1
Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175°F on an instant-read thermometer
2
Strain custard through a fine-mesh sieve into a bowl
3
Cool completely, stirring frequently, then chill, covered, until very cold, at least 8 hours
4
Meanwhile, cook almonds in butter with a scant 1/4 teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes
5
Remove from heat and cool
6
Freeze custard in ice cream maker, then fold in almonds with butter
7
Transfer to an airtight container and put in freezer to harden
8
Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175°F on an instant-read thermometer
9
Strain custard through a fine-mesh sieve into a bowl
10
Cool completely, stirring frequently, then chill, covered, until very cold, at least 8 hours
11
Meanwhile, cook almonds in butter with a scant 1/4 teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes
12
Remove from heat and cool
13
Freeze custard in ice cream maker, then fold in almonds with butter
14
Transfer to an airtight container and put in freezer to harden