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Double Almond Ice Cream

 
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Double Almond Ice Cream recipe

Yield

12

servings

Prep

30

min

Cook

20

min

Ready

6

hrs

Trans-fat Free, Low Sodium
 

Ingredients

3 cups heavy whipping cream
1 cup milk
¾ cup sugar
+ 2 tbls, divided
4 each egg yolks
beaten
*
1 tablespoon vanilla extract
2 teaspoons almond extract
*
2 tablespoons butter
1 ½ cups almonds
chopped
*

Directions

Combine cream, milk and ¾ cup sugar in medium saucepan.

Cook and stir over medium heat until sugar is dissolved and mix is hot.

Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly.

When mix is smooth, strain into double boiler.

Gradually pour in remaining cream mix, whisking constantly.

Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes.

Do not over boil. Stir in extracts. Cool.

Meanwhile, melt butter and stir in remaining 2 tbsp sugar in small saucepan.

Cook and stir over medium heat until the sugar begins to bubble ( about 30 seconds).

Add almonds and cook and stir over medium heat until golden and well coated; cool.

Stir almonds into cream mixture.

Pour into ice cream freezer container. Freeze according to manufacturer's directions.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 84977% of calories from fat
 % Daily Value *
Total Fat 73g 112%
Saturated Fat 45g 227%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 133mg 6%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 0%
Sugars g
Protein 11g
Vitamin A 58% Vitamin C 2%
Calcium 19% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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