Double Almond Ice Cream
Double Almond Ice Cream offers rich, creamy vanilla flavor enhanced with toasted almonds and a hint of almond extract, perfect for nut lovers and special occasions.
Ingredients
Instructions
- Combine cream, milk, and 3/4 cup sugar in a medium saucepan.
- Cook and stir over medium heat until sugar dissolves and mixture is hot.
- Gradually add 1 cup cream mixture to beaten egg yolks, whisking constantly.
- Return mixture to saucepan and strain into double boiler.
- Gradually add remaining cream mixture, whisking constantly.
- Cook over simmering water, stirring until mixture thickens and coats the back of a spoon, about 8 minutes.
- Stir in vanilla and almond extracts. Cool the mixture.
- Meanwhile, melt butter and remaining 2 tablespoons sugar in a small saucepan.
- Cook and stir over medium heat until sugar begins to bubble, about 30 seconds.
- Add chopped almonds, cook and stir until golden and well coated, then cool.
- Stir toasted almonds into the cooled cream mixture.
- Pour into an ice cream freezer container.
- Freeze according to manufacturer’s instructions.
Tips & Substitutions
For a richer flavor, consider using heavy cream instead of whipping cream. You can adjust the sugar based on your sweetness preference; start with 3/4 tablespoon and taste before adding more. If you don't have almond extract, you can substitute with hazelnut extract for a different nutty flavor. Ensure the egg yolks are fresh for the best texture in your ice cream.
Serving Suggestions
Serve the Double Almond Ice Cream in chilled bowls or cones. It pairs beautifully with fresh fruit like strawberries or a drizzle of chocolate sauce. For a delightful dessert combo, consider serving it alongside Janet'S Easy Cheesecake for a creamy contrast or alongside a slice of Pineapple Coconut Pie (Makes 2 Pies) for a tropical twist.
Storage & Reheating
Store the Double Almond Ice Cream in an airtight container in the freezer. It will maintain its best quality for about 2-3 weeks, but can last longer. To reheat, let it sit at room temperature for a few minutes before scooping, or use a microwave at low power for a few seconds to soften.
Nutrition & Diet Analysis (per serving)
Each serving of Double Almond Ice Cream contains roughly 1046 calories, with 35g protein, 54g carbohydrates, and 63g fat. It is an excellent source of vitamin C (73% of the Daily Value), protein (70% of the Daily Value), and vitamin A (58% of the Daily Value), and a good source of potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different nuts in this recipe?
Yes, you can substitute the almonds with other nuts like pecans or walnuts. Just be sure to toast them properly to enhance their flavor before mixing them into the ice cream base.
How can I make this recipe dairy-free?
To make a dairy-free version, substitute the whipping cream and milk with coconut cream and almond milk. Use a dairy-free butter alternative for the toasted almonds, and ensure all extracts are also dairy-free.
What should I do if my ice cream is too hard after freezing?
If your ice cream turns out too hard, let it sit at room temperature for about 10 minutes before scooping. To prevent this, try to churn the mixture for a longer time or add a bit more sugar or a splash of alcohol, which helps keep it creamy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).