If July is the hottest month in the Northern Hemisphere, then naturally it would be National Ice Cream month! Who knew? But as soon as I posted the picture of my almond ice cream on Instagram, I received so many positive questions and comments about the recipe and the type of ice cream machine I use.
I’ve been making ice cream, mostly sorbet, for a long time – I guess I took it for granted how much people love making and eating ice cream! Usually, I end up making sorbets because my husband doesn’t eat dairy. In the past I’ve made Black Cherry and Blood Orange. They are low fat and most welcome to the palette on a hot summer day. Every now and then, I will indulge and make a milk-based ice cream as I can’t help myself, there is nothing better! Both are surprisingly easy to prepare. I am sharing my most favorite almond ice cream with caramelized almond bits. All of the ingredients are easy to find, and the only item you may not have is a candy thermometer, which is kind of a necessity, and will continue to come in handy for other recipes. Promise!
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Although it’s tempting to buy artisanal ice cream at your local grocer, the taste doesn’t even come close to homemade
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So many great questions about the machines! I always try and keep it simple and go with least complicated – which to me means – least expensive. Least expensive for electric that is. Honestly, the hand churn manual ones are fun with little ones, but after the first 10 minutes, the novelty wears off and you end up doing all the work yourself.
I used to have the Krups 358-70 Ice Cream maker which sells for about $75.00 – but that broke recently. I couldn’t find the same machine, so I purchased the Cuisinart Pure Indulgence which sells for approximately $99.00. This one at 2 quarts is slightly bigger. Both are very simple to use. Keep in mind that the steel tub must be in the freezer for at least 24 hours before using, therefore I just always keep mine in there. I think you’ll be happy with either machine – and at this point (with the pandemic) – buy whichever one is readily available, because just like bicycles, there seems to be an ice cream maker shortage!
The recipe below is from the New York Times. The almond flavor is extraordinary, and the caramelized bits flecked throughout the ice cream makes the taste extra indulgent. It’s fairly simple, and the best part – it can be made in advance. I love to serve this ice cream with a crostata, but no one ever complains if I serve it on its own. Ice cream is perfect year round (egg nog in December anyone?) and as far as I’m concerned, should be celebrated every month of the year.
INGREDIENTS
Adapted from the NY Times, makes 1 1/2 pints
For the caramelized almond pieces:
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1/2 cup sliced almonds
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2 tablespoons sugar
- Pinch of salt
For the ice cream:
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1/2 cup sliced almonds
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1 1/2 cups heavy cream
- 1 1/2 cups whole milk
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2/3 cup sugar
- 1/8 teaspoon fine sea salt
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6 large egg yolks
- 1/4 teaspoon almond extract
INSTRUCTIONS
Make the caramelized almond pieces:
- In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
Make the ice cream:
- In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
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Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
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Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
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Churn in an ice cream machine according to manufacturer’s instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.