Almond Ice Cream

Name: Almond Ice Cream
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 3 Egg yolk (size M); 100 g + 2 tablespoons sugar; 250 ml Milk; 300 g Fresh cream; 7-10 Tbsp Almond flavor; 50 g Almond kernels with skin; baking paper

AUTHOR
Kristopher Marks

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

3 Egg yolk (size M)
100 g + 2 tablespoons sugar
250 ml Milk
300 g Fresh cream
7-10 Tbsp Almond flavor
50 g Almond kernels with skin
baking paper

Directions

1
Whisk the egg yolks and 100 g sugar with the whisk of the hand mixer until white-creamy
2
Heat milk (do not boil), remove from the stove. Gradually stir the hot milk into the egg yolks. Whisk the mixture over a hot water bath until thick and creamy
3
Whisk the crème fraîche with the whisk of the hand mixer for 2-3 minutes, season with almond flavour and stir into the egg yolk mixture. Pour the mixture into a mould and freeze for 2-3 hours. Stir the mixture well and let it freeze for another 4-6 hours
4
Roast the almonds in a pan without fat while stirring constantly. Add 2 tablespoons of sugar and allow to caramelize. Spread on a piece of baking paper and let it cool down
5
Roughly chop the almonds. Remove the ice cream mixture about 15 minutes before serving and let it temper. Cut off balls from the mixture, arrange in glass bowls and sprinkle with chopped almonds
6
waiting time approx. 6 hours