- Reduce the almonds to a powder. Add the milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture and bring it to a boil. Remove from heat and reserve. In a bowl, mix the egg yolks and sugar until light and fluffy.
- Add the almond mixture and mix well with wooden spoon. Return the mixture to the saucepan. Stir over medium-low heat until the custard thickens and coats the back of a spoon, do not boil. Strain custard into a clean bowl and refrigerate until cold.
- Process custard in ice cream maker according to manufacturer’s instruction. Transfer to covered container and freeze until firm.
Almond Ice Cream
#myrecipe
By Anjali Bishnoi
May, 7th
580
Servings
1 person
Cook Time
1 hr
Ingredients
3
- 5
Ingredients
- Blanched Almonds 1/4 Cup
- Milk 2 Cups
- Cream 2/3 Cups
- Egg yolks 3
- Sugar 1/2 Cup
