Don't miss another issue…      Subscribe

Almond Vanilla Ice Cream

Almond Vanilla Ice Cream

This is a real ice cream that can beat Hagen daz. It's silky and creamy, toasted almonds infused custard has a rich and delicious almond taste. Toasted almond chunks being added at the end of the churning give the ice cream another layer of nutty and rich almond flavor and a little crunchiness when you have it in your mouth. A pure indulgence and enjoyment.













Trans-fat Free, Very low in sodium, Low Sodium


½ cup almonds
finely chopped
2 cups milk, 1%
4 large egg yolks
cup sugar
1 vanilla bean
¼ cup almonds


Preheat oven to 350℉ (180℃).

Place almonds on a cookie sheet and toast for 15 to 18 minutes.

Allow almonds cool.

Meanwhile heat milk in a medium saucepan over medium heat, about 10 minutes, until steaming, do not allow the milk to boil, remove the milk from the heat.

Place ½ cup of the toasted almonds into a food processor, process until finely chopped.

Stir finely chopped almonds into the hot milk, mix well and allow to steep for at least 30 minutes.

In a large sauce pan, whisk together egg yolks and sugar, until smooth.

Pour almond milk mixture into egg yolks and sugar mixture, split the vanilla bean into half lengthwise, and add split beans with vanilla seeds into saucepan with all the liquid.

Gently heat over medium heat, stirring constantly using a wooden spoon until the mixture thickens and coats the back of the spoon. This will take about 15 to 20 minutes.

Transfer into a sieve on top of a medium bowl. Sieve out the solids, pressing to extract as much liquid as possible. This should result in a smooth vanilla almond ice cream base.

Refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.

Pour into ice cream maker and process for about 25 minutes. Follow any specific directions for your ice cream maker.

Add reserved toasted almonds into ice cream maker near the end and process another 3 to 5 minutes.

Place the frozen ice cream in a reasonable sized container.

It can be served immediately, or you can freeze it until it firms up if desired.


* not incl. in nutrient facts



over 7 years

This ice cream was the last one we made during the week, and it was more than 5 stars, the recipe was so simple and easy to make, and the result was outstanding.

It was just unbelievable delicious, vanilla beans and chopped toasted almonds added into the milk when it was heating up, definitely a killer.

These two together made the ice cream incredible delicious, and another bunch of toasted almonds added into the ice cream in the end, adding the nutty flavor and crunchiness.

This is the best ice cream recipe so far we have made!

Add review




Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 18322% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 210mg 70%
Sodium 8mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 5% Vitamin C 0%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Live Feed