Ingredients Jump to Instructions ↓

  1. 1/2 cup 46g / 1.6oz Unblanched almonds

  2. 2 cups 474ml Cream

  3. 1 cup 237ml Milk

  4. 1/2 cup 118ml Honey

  5. 4 Egg yolks

  6. 1/2 teaspoon 2 1/2ml Almond extract

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oven to 350 degrees and toast the almonds on a cookie sheet until dark brown, about 15 to 20 minutes. Chop the almonds until medium coarse and set aside. Bring the cream, milk and honey to a boil in a medium saucepan, stirring constantly. Remove from heat and add the almonds. Steep for 2 hours. Strain the cream mixture into another pot to remove the almonds. Bring the strained mixture to a boil over medium heat and temper the yolks by slowly whisking them into half a cup of the hot cream mixture. Return the egg yolk mixture to the pot. Cook until the base thickens slightly, about 2 to 3 minutes. Strain, add the almond extract and chill for 2 to 3 hours or overnight. Process in an ice cream machine according to the manufacturer's directions. This recipe yields 6 servings. Each serving: 426 calories; 56 mg. sodium; 256 mg. cholesterol; 34 grams fat; 20 grams saturated fat; 28 grams carbohydrates; 5 grams protein; 0.06 grams fiber.


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