Almond Ice Cream Cups Recipes

ALMOND ICE

Steps:

• Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
• Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

CHOCOLATE DIPPED ALMOND BRITTLE ICE CREAM CUPS

Steps:

• Preheat your oven to 350°F. Line a large baking sheet with parchment paper.
• In a small saucepan, melt the butter with the corn syrup and brown sugar. Stir in the almond extract (if using), almonds, and flour. Finally add the zest. Stir with a heat resistant spatula to combine
• Pour the batter onto the prepared baking sheet, spreading it into a thin layer.
• Bake the batter for 12 minutes, until it's a deep golden brown and then remove it from the oven.
• While the batter is baking, prepare 6 teacups or small bowls. Lightly oil the insides of each cup with a small amount of Colavita Olive Oil.
• Allow the batter to rest, for about 45 seconds to a minute, then using a very sharp knife, cut the batter into 6 equal rectangles.
• Lift each rectangle off the baking sheet with a metal spatula and place it into a teacup. You can press the batter into the teacup, forming the shape you wish and patching any holes that may appear. Allow the batter to cool completely inside the cups, then you can remove them.
• You can make these cups ahead of time, they will store for about 1 week.
• Melt the Perugina chocolate in the microwave in a microwave-safe bowl. Heat it for 15-20 seconds at a time, stirring between each heating. Alternately, you can melt the chocolate on the stovetop in a double boiler. Add about 2 inches of water into a 4 quart saucepan and place over medium low heat. Allow the water to come to a simmer. Place a heat-proof glass bowl or saucepan with the Perugina chocolate over the simmering water pan. Allow the chocolate to slowly melt, stirring occasionally with a heat-proof spatula.
• Dip the tops of the cups into the melted Perugina chocolate. Place them on a baking sheet or piece of parchment paper and allow them to cool and harden completely.
• Choose your favorite ice cream and place 1 large scoop directly in the center of each brittle cup.
• Garnish with chopped Baci and serve immediately!

ALMOND MILK ICE CREAM

Steps:

• *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer's instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine's tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it's made - however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts

ALMOND ICE CREAM

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

ALMOND ICE CREAM CUPS

Steps:

• In a large bowl, combine the ice cream, chocolate chips and extract; fold in whipped topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and almonds. Serve immediately or freeze.

ALMOND ICE CREAM

Steps:

• Combine the almond paste and sugar in a medium bowl and beat with an electric mixer until the mixture is completely smooth. Add the eggs one at a time, beating well after each addition. Beat in the almond extract and salt.
• Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the almond paste mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
• Remove from the heat and pour the hot almond custard through a stainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the heavy cream. Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

BROWN BUTTER ALMOND BRITTLE ICE CREAM RECIPE

Steps:

• In a medium sauce pan add butter over medium heat and cook until milk solids turn brown and butter has a light brown color.
• Add sugar and stir until combined.
• Add milk, cream, salt, vanilla and stir until combined.
• Once mixture is hot, temper eggs yolks. Add some of the mixture to the eggs while constantly whisking. Then, add the eggs to the saucepan while constantly whisking.
• Heat until temperature reaches 175 degrees.
• Strain using a fine strainer. Place plastic wrap directly over the base and allow to cool to room temperature.
• Refrigerate for at least 4 hours.
• Churn in ice cream maker.
• Place in container and add almond brittle pieces and mix in.
• Freeze until firm.