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1
Toast the almonds lightly, and with a pair of tongs, remove 16 almonds, then continue toasting the rest until they are extremely dark.
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2
While the almonds are still hot, put them into the milk, stir, and let sit until cool.
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3
Puree in a blender and strain through a fine chinois or a wet cheesecloth lined sieve.
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4
Re-measure and add more milk to make 4 cups.
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5
Whisk in simple syrup and the scrapings from vanilla beans.
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6
Freeze in the ice cream freezer, according to manufacturer's instructions.
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7
Put the sugar into a saucepan.
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8
Pour the water around the edge of the pan carefully to avoid any splashing up of the water or sugar crystals on the walls of the pan.
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9
Draw your finger through the sugar in an X, to let the water cover the sugar completely.
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10
Bring the sugar water to a boil and, without stirring, continue to cook until amber colored.
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11
Meanwhile, stick toothpicks in the ends of the 16 toasted almonds and put a pound of butter or a piece of styrofoam on a counter or a tall shelf.
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12
Test the color of the caramel periodically by placing a drop of the caramel on a white plate.
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13
When it is slightly lighter than you want it, stop the cooking by placing the bottom of the pot in a bowl of ice water.
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14
Swirl it a bit to evenly distribute the color.
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15
Dip the almonds in the caramel and suspend them over your work surface by sticking the toothpick in the butter or styrofoam, and allow the caramel to drip down causing a long strand to form.
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16
Once they are cooled, place them in an airtight container.
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17
Serve scoops of the sherbet garnished with 2 almond spikes.
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18
Notes about the recipe: This is really and garnish for our hot chocolate oozing tart.
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19
It reminds me of the flavor of a good Humor Toasted Almond bar.
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20
The spikes make it look menacing.
