Almond Milk Ice Cream
Almond milk ice cream is a true classic dessert, widely popular in Mediterranean countries and the Middle East. The rich flavor of almonds and the silky milk cream create a perfect combination. This recipe allows you to make a homemade ice cream from natural ingredients, free from artificial additives. The cooked base made with egg yolks makes the texture richer and smoother, while the toasted almonds provide a deeper flavor. If you crave a truly special and natural ice cream, this recipe is the perfect choice!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Toast the almonds in a dry skillet over medium heat until lightly golden brown. This enhances their flavor. Let them cool, then finely chop or grind them.
2
Pour the milk and heavy cream into a medium saucepan, then add the vanilla extract and the finely ground almonds. Slowly heat over medium heat until it begins to steam, but do not boil!
3
In another bowl, whisk together the sugar and egg yolks until light and creamy.
4
Gradually add a ladleful of the warm milk mixture to the egg yolk mixture while whisking constantly to temper the eggs. This prevents the eggs from curdling.
5
Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil!
6
Strain the mixture through a fine-mesh sieve to remove any large almond pieces and thicker parts. Let it cool completely to room temperature, then refrigerate for at least 4 hours to allow the flavors to meld.
7
If you have an ice cream maker, pour the mixture into it and churn according to the manufacturer's instructions. If not, pour the mixture into a deep bowl and freeze, stirring with a fork every half hour to maintain a creamy texture.
8
Let the ice cream sit at room temperature for a few minutes before serving to make it easier to scoop. Garnish with sliced almonds or a drizzle of honey.
