Saffron And Toasted Almond Ice Cream
Serves: 2
Estell Schumm
1 January 1970
Based on User reviews:
41
Spice
51
Sweetness
61
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees F
2
Combine milk and half of the sugar in a large saucepan and heat gently
3
Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown
4
Add the almonds immediately to the milk and sugar mixture
5
Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes
6
After 30 minutes, place the milk mixture on low heat
7
While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes
8
Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture
9
Next, slowly whisk the yolk mixture into the milk mixture
10
Cook the mixture over a low heat, stirring constantly
11
Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister
12
Add the saffron and amaretto and place in a large bowl of ice water
13
Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions
14
The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight