ALMOND ICE CREAM
"Serve up a frosty treat that's a little out of the ordinary when the nutty flavor of almonds infuses sweet vanilla ice cream."
1 cup milk 1/2 cup heavy (whipping) cream 3 large egg yolks 1/2 cup sugar 1 cup buttermilk 1 cup slivered almonds, toasted and ground
In a medium saucepan over medium-high heat, bring milk and cream to a boil.
Meanwhile, in a medium bowl, whisk egg yolks and sugar until smooth. Gradually whisk cream mixture into egg-yolk mixture until smooth. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (do not boil or it will curdle).
Remove saucepan from heat; stir in buttermilk. Strain custard through a sieve into a large bowl; add almonds. Refrigerate custard until well chilled, at least 2 hours but no more than overnight.
Freeze in ice cream maker as directed by manufacturer.
Makes 3 cups Source: O, The Oprah Magazine - July, 2004 |