Ingredients Jump to Instructions ↓

  1. 15 Bitter almonds - seeNote

  2. 3/4 tspn almond extract

  3. 1 Half-and-half

  4. 1 1/2 cups 297g / 10oz Sugar

  5. 6 Egg yolks

Instructions Jump to Ingredients ↑

  1. * Note: No stores regularly stock bitter almonds but they can be ordered from Apricot Power (

  2. Grind the almonds in a blender or food processor, then place them in a saucepan with the half-and-half. Heat to just under a boil, turn off the heat and let sit for 30 minutes. Strain the mixture through a very fine strainer or cheesecloth. Return the mixture to a clean saucepan. If using extract, add it to the custard after it's been cooked with the eggs.

  3. In the bowl of an electric mixer, beat the sugar and egg yolks together until thick and lemon-colored. With a whisk, mix the yolk and sugar mixture into the half-and-half. Cook over low heat, stirring constantly, until custard coats a spoon, 10 to 15 minutes.

  4. Chill for 1 hour, add the almond extract and freeze in an ice cream maker according to manufacturer's instructions. Serve this ice cream with cherries, peaches, nectarines or apricots.

  5. This recipe yields 8 servings.

  6. Each serving: 358 calories ; 56 mg sodium; 239 mg cholesterol; 19 grams fat; 10 grams saturated fat; 43 grams carbohydrates; 6 grams protein; 0 fiber.


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