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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 Cassyjean - Torrington, CT Jun 10, 2009
15 min 30 min 45 min

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