Desserts
Toasted Almond Ice Cream
Makes ten 1/2 - cup servings
Toasted Almond Ice Cream
Makes ten 1/2 - cup servings
Calories 287 (70% from fat) · carb 19g · protein 3g · fat 23g · sat fat 12g · chol 71mg · sod 131mg · calc 78mg · fiber 0g
Ingrédients
- 3 tablespoons unsalted butter
- ⅔ cup slivered almonds
- ¾ teaspoon kosher salt
- 1 cup whole milk, chilled
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Preparation
- Melt the butter in a Cuisinart® EveryDay Stainless 10 - inch skillet. Add the slivered almonds and kosher salt. Cook over medium low heat until almonds are toasted and golden, stirring frequently, about 4 - 5 minutes. Remove from the heat, strain (the butter may be strained and reserved for another use, it will have an almond flavor) and chill the nuts.
- In a medium bowl, use a Cuisinart® Hand Mixer on low speed to combine the milk and sugar until the sugar is totally dissolved, about 1 - 2 minutes. Stir in the heavy cream, and extracts. Cover and chill if not mixing immediately.
- Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes.
- While the mixture is freezing, chop the cooled slivered almonds roughly. Add the chopped nuts to the mixture during the last 5 minutes of freezing. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours until firm. If made ahead, take ice cream out of freezer 10 - 15 minutes before serving.
