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| Burnt Almond Ice Cream |
Ingredients
2 cups milk
1/2 cup sugar
6 egg yolks, lightly beaten
1 tablespoon pure vanilla extract
1/2 cup caramelized sugar
1 pint heavy cream
1 cup coarsely chopped toasted blanched almonds
Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over
simmering water and heat 15 minutes, stirring now and then at first, constantly
toward the end. Cool. Blend together vanilla extract and caramelized sugar. Add
vanilla mixture and cream to base. Fold in the almonds. Freeze in a crank – type
freezer [hand or electric] or automatic ice cream machine, following the
manufacturer’s directions.
2 cups milk
1/2 cup sugar
6 egg yolks, lightly beaten
1 tablespoon pure vanilla extract
1/2 cup caramelized sugar
1 pint heavy cream
1 cup coarsely chopped toasted blanched almonds
Method
Beat milk, sugar and egg yolks in the top of a double boiler until frothy. Set over
simmering water and heat 15 minutes, stirring now and then at first, constantly
toward the end. Cool. Blend together vanilla extract and caramelized sugar. Add
vanilla mixture and cream to base. Fold in the almonds. Freeze in a crank – type
freezer [hand or electric] or automatic ice cream machine, following the
manufacturer’s directions.
