Double Almond Ice Cream – a delicious recipe with whipping cream, milk, sugar, egg yolks, vanilla, almond extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine cream, milk and 3/4 cup sugar in medium saucepan.
2
Cook and stir over medium heat until sugar dissolves and mixture is hot. Gradually add 1 cup cream mixture to beaten egg yolks, whisking constantly.
3
When mixture is smooth, strain into double boiler. Gradually add flour in remaining cream mixture, whisking constantly.
4
Cook over simmering water, stirring until mixture thickens and coats spoon, about 8 minutes.
5
Stir in extracts. Cool.
6
Meanwhile, melt butter and remaining 2 tablespoons sugar in small saucepan.
7
Cook and stir over medium heat until sugar begins to bubble (30 seconds).
8
Add almonds, cook and stir over medium heat until golden and well coated, cool.
9
Stir almonds into cream mixture.
10
Pour into ice cream freezer container.
11
Freeze according to manufacturer's instructions.
1470
kcal
Calories
129
g
Fat
49
g
Carbs
38
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 c. whipping cream, 1 c. milk, 3/4 to 2 Tbsp. sugar, divided, 4 egg yolks, beaten, and more.
Yes, Double Almond Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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