Almond Ice Cream
From Sunday Suppers at Luqcues
Makes 1 quart
2 1/2 cups raw whole almonds
2 cups whole milk
2 cups heavy cream
4 extra-large egg yolks
1/2 cup granulated sugar
1 teaspoon pure almond extract
Instructions:
Preheat the oven to 375°F.
Toast the almonds on a baking sheet in the oven 10 to 12 minutes, until they darken slightly and smell nutty. When they’ve cooled, chop the nuts coarsely. Place 1 1/2 cups of the chopped almonds in a medium saucepan, and pour in the milk and cream. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse for about 30 minutes.
Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow, steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
Add the almond extract, and cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. Process in an ice cream maker according to the manufacturer's instructions and, when it's done, stir in the remaining almonds.
Makes 1 quart
2 1/2 cups raw whole almonds
2 cups whole milk
2 cups heavy cream
4 extra-large egg yolks
1/2 cup granulated sugar
1 teaspoon pure almond extract
Instructions:
Preheat the oven to 375°F.
Toast the almonds on a baking sheet in the oven 10 to 12 minutes, until they darken slightly and smell nutty. When they’ve cooled, chop the nuts coarsely. Place 1 1/2 cups of the chopped almonds in a medium saucepan, and pour in the milk and cream. Bring to a boil over medium heat. Turn off the heat, cover, and let the flavors infuse for about 30 minutes.
Bring the mixture back to a boil over medium heat, stirring occasionally. Turn off the heat.
Whisk the egg yolks and sugar together in a bowl. Whisk a few tablespoons of the warm cream mixture into the yolks to temper them. Slowly, add another 1/4 cup or so of the warm cream, whisking to incorporate. At this point, you can add the rest of the cream mixture in a slow, steady stream, whisking constantly. Pour the mixture back into the pot and return to the stove.
Add the almond extract, and cook the custard over medium heat 6 to 8 minutes, stirring frequently with a rubber spatula, scraping the bottom and sides of the pan. The custard will thicken, and when it's done will coat the back of the spatula. Strain the mixture, and chill at least 2 hours in the refrigerator. Process in an ice cream maker according to the manufacturer's instructions and, when it's done, stir in the remaining almonds.