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Butter Almond Ice Cream

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"We all scream for ice cream! I can vividly remember one particular day when my dad and I stopped at a dairy store to buy some ice cream. I was offered a taste of sweet, smooth, nutty butter almond ice cream, and after that, it was the only flavor I ever let Dad buy. When he came home with a brown paper bag holding a half gallon of ice cream, I knew it was my lucky day. Although hard to find in ice cream shops and supermarkets, butter almond remains my favorite, which is why I created this recipe."

List of Ingredients

â—¦ 5 tablespoons unsalted butter
â—¦ 1 cup sliced almonds, skin on and coarsely chopped
â—¦ 3 ½ cups heavy cream
â—¦ 1 14-ounce can sweetened condensed milk
â—¦ 3 large egg yolks
â—¦ 1 teaspoon pure vanilla extract
â—¦ ½ teaspoon pure almond extract


Recipe

Melt 2 tablespoons of the butter in a skillet over medium heat. Add the almonds and sauté until the almonds are fragrant, 2 to 3 minutes. Pour the almonds into a bowl so they will cool quickly.

Put 1 cup of the heavy cream, the condensed milk, and the remaining 3 tablespoons butter in a saucepan and bring to a boil. Remove from the heat. Put the egg yolks in a bowl. Gradually pour the hot cream mixture into the egg yolks, whisking constantly until well blended.

Return the cream-egg mixture to the saucepan and cook, stirring constantly, over medium heat, until the custard coats the back of a spoon. Remove from the heat and pour into a large bowl. Whisk in the remaining 2 ½ cups cream, the vanilla, and almond extract. Put the bowl with the custard into a larger bowl filled with ice to cool down the custard quickly.

Pour the custard into an ice cream maker's freezer bowl and freeze according to the manufacturer's instructions. Add the buttered almonds to the machine and churn for another 5 minutes.

Serve immediately, or if you prefer a denser ice cream, transfer the ice cream to a plastic container and freeze for 2 to 3 hours. The ice cream will keep in the freezer for 3 days.

Makes 6 to 8 servings