Butter Almond Ice Cream Recipes

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 BUTTER SWIRL ICE CREAM

Steps:

• Mix first five ingredients until well blended. Fill cylinder of ice cream maker no more than two-thirds full. Freeze according to manufacturer's directions, slowly adding melted chocolate during the last 2 minutes of processing. Serve immediately, or transfer to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours.

2-INGREDIENT BANANA ALMOND BUTTER ICE CREAM

Steps:

• In a blender, add bananas and blend until smooth. Add almond butter. Blend until well combined. Transfer the creamy mixture into an ice cream tub. Fold in toppings, if desired.
• Place in the freezer for up to 12 hours before serving. When ready to eat, thaw for 10 minutes, scoop and enjoy!

BROWN BUTTER ALMOND BRITTLE ICE CREAM RECIPE - (3.9/5)

Steps:

• Almond Brittle - 1 cup sugar 1/2 cup light corn syrup 1/4 cup water 3/4 t salt 8 T (1 stick), unsalted butter, cut into 1" pieces 8 ounces (2 cups) slivered almonds 1/2 t baking soda Generously oil a large baking sheet. Combine the sugar, corn syrup, water, and salt in a 4 qt. saucepan and bring to a boil over medium-high heat, stirring dissolve the sugar. Insert a candy thermometer in the pan, add the butter, and bring back to a boil, then cook until mixture reaches 300 degrees F. Remove from the heat and immediately stir in the almonds and then the baking soda, working quickly but combining them thoroughly. Pour the mixture out onto the oiled baking sheet, spreading it into a 1/4" thick layer. Allow to cool completely. For the ice cream: Prep: MIx about 2 T of the milk with the cornstarch in a small bowl to make a smooth slurry. Whisk the cream cheese and salt in a medium bowl until smooth. Fill a large bowl with ice and water. Cook: Melt the butter over medium heat in a 4 qt. saucepan. Bring to a boil and let bubble until the foam starts to subside and the butter is a rich dark brown (not black). Remove from the heat and let stand until the butter solids settle to the bottom of the pan, about 5 minutes. Pour the clear yellow butter oil into a storage container. As you get closer to the butter solids in the bottom of the pan, use a teaspoon to remove as much liquid butter as you can. Your should have about 1 T of brown butter solids and a little bit of melted fat in the bottom of the pan. (It is impossible to remove all the melted fat.) Add the remaining milk, cream, sugar and corn syrup to the butter solids, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry. Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute. Remove from heat. Chill - Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1 gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes. Freeze - Pour the ice cream base into the frozen canister and spin until thick and creamy. Pack the ice cream into a storage container, folding in the chopped almond brittle as you go. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.

BUTTER-ALMOND ICE CREAM

Steps:

• Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175°F on an instant-read thermometer. Strain custard through a fine-mesh sieve into a bowl. Cool completely, stirring frequently, then chill, covered, until very cold, at least 8 hours.
• Meanwhile, cook almonds in butter with a scant 1/4 teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes. Remove from heat and cool.
• Freeze custard in ice cream maker, then fold in almonds with butter. Transfer to an airtight container and put in freezer to harden.

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.