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Butter-Almond Ice Cream

Source of Recipe


Bon Appétit, March 2008



List of Ingredients



• 2 cups heavy cream
  
• 1 cup whole milk
  
• ¾ cup sugar
  
• 2 large eggs
  
• 1 cup sliced almonds
  
• 3 Tbsp unsalted butter
  






Instructions



1. Whisk together cream, milk, sugar and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175° F on an instant-read thermometer. Strain custard through a fine-mesh sieve into a bowl. Cool completely, stirring frequently; then chill, covered, until very cold (at least 8 hours).
   
   
2. Meanwhile, cook almonds in butter with a scant ¼ teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes. Remove from heat and cool.
   
   
3. Freeze custard in ice cream maker, then fold in almonds with butter. Transfer to an airtight container and put in freezer to harden.
   
   Makes about one quart.