Burnt Almond Ice Cream
- 1 quart thin cream
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 pound browned and sugared almonds, chopped
- 1 teaspoon vanilla
Mix completely and freeze, using 8 parts ice to 1 part salt. When the cream is frozen, pour off the water and repack, using 4 parts of ice to 1 salt.
Submitted by Jun 10, 2009
15 min 30 min 45 min
15 min 30 min 45 min