Almond Ice Cream

Almond Ice Cream

1/4 C. blanched almonds

2 C. milk

2/3 C. heavy cream

3 egg yolks

1/2 C. sugar

Reduce the almonds to a powder. Add the milk and heavy cream to a saucepan with the almonds. Bring to a boil and remove from heat.

Mix the egg yolks with the sugar until light and fluffy. Add the almond mixture and mix well. Return the mixture to the saucepan. Heat mixture 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. Freeze ice cream according to manufacturer’s directions. Transfer to a container and freeze until firm.

Serve in Filo Cups.

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