Burnt Almond Ice Cream
- 1 cup cream
- 2 cups milk
- 4 egg yolks
- 1 cup sugar
- 1 cup almonds
- 1/2 tsp almond extract
- 1/3 cup sugar
Scald the milk and cream. Pour over the egg yolks and the one cup of sugar. Cook in a double boiler until the mixture will coat the back of a spoon. Set aside to cool while the almonds are being prepared.
Melt the remaining 1/3 cup sugar in a frying pan over a gentle heat. Cook until it forms a caramel. Blanch and chop the almonds finely. Add them to the caramel, and brown. Cook until hard. Pound finely and add with the extract to the custard. Freeze. Set aside to ripen.
Melt the remaining 1/3 cup sugar in a frying pan over a gentle heat. Cook until it forms a caramel. Blanch and chop the almonds finely. Add them to the caramel, and brown. Cook until hard. Pound finely and add with the extract to the custard. Freeze. Set aside to ripen.
Submitted by Jan 18, 2010
15 min 30 min 45 min
15 min 30 min 45 min