Easy Almond Toffee Ice Cream Recipes

CARROT SOUP WITH CANDIED ALMONDS

Steps:

• Line a baking sheet with parchment paper. Melt 3 tablespoons butter in a large saucepan over medium-high. Add rosemary and cook until crisp, about 2 minutes. Remove and discard rosemary. Add almonds, sugar, and cayenne to butter in pan and cook, stirring constantly, until almonds are lightly browned, 2 to 3 minutes. Spread almond mixture in a single layer on prepared baking sheet; season with ¼ teaspoon salt. Let cool completely, about 15 minutes. Break into bite-size pieces.
• While almonds cool, wipe out saucepan and heat remaining 2 tablespoons butter over medium. Add onion and garlic; cook, stirring occasionally, until softened, about 8 minutes. Add carrots, 4 cups broth, pepper, and remaining 1 teaspoon salt. Cover and cook until carrots are very tender, 20 to 25 minutes. Transfer mixture to a blender and secure lid; remove center cap to allow steam to escape. Place a clean dish towel over opening. Blend until very smooth, about 1 minute, adding remaining ½ cup broth if needed to reach desired consistency.
• Spread goat cheese on toasts. Serve soup topped with a goat cheese toast. Drizzle with oil and sprinkle with candied almonds.

BEST TOFFEE EVER - SUPER EASY

Steps:

• In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Stir occasionally.
• While the toffee is cooking, cover a large baking sheet with aluminum foil or parchment paper.
• As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess.
• Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.

ALMOND COFFEE ICE CREAM

Steps:

• Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate until chilled, at least 1 hour.
• Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

TOFFEE CRUNCH ICE CREAM

Steps:

• In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

EASY ALMOND TOFFEE ICE CREAM

Steps:

• Beat eggs well.
• Add sugar, coffee, cocoa, cream, vanilla, and almonds; blend well.
• Pour into one-gallon ice cream freezer; add enough milk to fill freezer.
• Freeze according to freezer instructions.