Toasted Almond Boeber Ice Cream Recipes

TOASTED ALMOND ICE CREAM

Steps:

• Toast the sliced almonds in a large nonstick skillet over medium heat, stirring frequently, until fragrant and lightly browned. When they're done, remove from the heat and transfer to a bowl to cool. Set aside while you make the ice cream base.
• Make your ice bath: Grab a large bowl and a smaller bowl that will nest comfortably inside. Put some ice in the bottom of the larger bowl. Set the smaller bowl on top. Stash this setup in the fridge while you make the ice cream base.
• Put the egg yolks, sugar, and milk in a large, heatproof bowl. Whisk until well combined.
• Cook the ice cream mixture in a double boiler over medium heat, whisking constantly, until it reaches 170 degrees F on a candy thermometer-and is thick enough to coat the back of a spoon well.
• When the mixture is done, strain it into the top bowl of the ice bath that you set up earlier.
• Whisk in the heavy cream, vanilla extract, almond extract, and (optional) Ameretto liquor until the mixture is uniform. Give it a taste, add a little more almond or vanilla extracts if you like. This is basically what your ice cream will taste like, so now is your chance to adjust the flavors if you want to.
• Chill the mixture until completely cold, about 4-6 hours.
• Once it's chilled, process the mixture in your ice cream maker according to the manufacturer's instructions. (Every machine is a little different.)
• Once it starts to firm up in the machine, add your toasted, slivered almonds to the ice cream machine.
• When it's done, transfer it into a freezer-safe container. I like to use 1-lb. bread pans. They hold a rough quart of ice cream perfectly. Cover with plastic wrap (press it down onto the surface of your ice cream).
• Pop your pan into the freezer. Freeze overnight, or until solid.
• Serve and enjoy! Once your homemade almond ice cream is frozen solid, have at it!

TOASTED ALMOND BOEBER ICE CREAM

Steps:

• Method Melt the butter in a medium-sized saucepan; add the crushed cardamom, cinnamon, vanilla pod (including seeds) and sugar. Pour the milk and cream into the saucepan pan and bring to the boil. Once it reaches a boil, remove from the heat and allow it to steep for 15 minutes. Place the separated egg yolks into a bowl. Pour the steeped mixture over the egg yolks, whisking all the time. Pour the mixture back into the saucepan and cook until the mixture coats the back of a spoon, be careful not to overcook, as it will curdle. Remove from the stove and pour the mixture into a bowl. Place into the fridge to chill. Once chilled, pour the mixture through a strainer and churn the ice cream in an ice cream maker. Toast the almonds in a dry frying pan until golden brown, remove and allow to cool. Stir in the toasted almonds into the churned mixture, pour into a container and freeze overnight before serving.

TOASTED ALMOND ICE CREAM

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside.
• In a medium sauce pan, mix the sugar, milk, half of the cream and pinch of salt and heat over medium heat just until the edges start to bubble and steam. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside.
• When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170 and 175 on a candy thermometer) - typically only 1-2 minutes.
• Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Add vanilla and almond extract, then cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
• Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is about halfway churned, add in the chopped roasted almonds and allow the ice cream to continue to churn until it is done. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.

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.

TOASTED ALMOND MOCHA ICE-CREAM TART

Steps:

• Make the crust:
• In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
• Make the filling:
• In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
• Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.

TOASTED ALMOND ICE CREAM

Steps:

• Melt the butter in a Cuisinart® EveryDay Stainless 10 - inch skillet. Add the slivered almonds and kosher salt. Cook over medium low heat until almonds are toasted and golden, stirring frequently, about 4 - 5 minutes. Remove from the heat, strain (the butter may be strained and reserved for another use, it will have an almond flavor) and chill the nuts. In a medium bowl, use a Cuisinart® Hand Mixer on low speed to combine the milk and sugar until the sugar is totally dissolved, about 1 - 2 minutes. Stir in the heavy cream, and extracts. Cover and chill if not mixing immediately. Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. While the mixture is freezing, chop the cooled slivered almonds roughly. Add the chopped nuts to the mixture during the last 5 minutes of freezing. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours until firm. If made ahead, take ice cream out of freezer 10 - 15 minutes before serving.

TOASTED ALMOND AND CANDIED CHERRY ICE CREAM

Steps:

• Warm the milk, sugar, salt, and 1 cup (250 ml) of the cream in a medium saucepan. Finely chop 1 cup (135 g) of the almonds and add them to the warm milk. Cover, remove from the heat, and let steep at room temperature for 1 hour.
• Strain the almond-infused milk into a separate medium saucepan. Press with a spatula or squeeze with your hands to extract as much flavor from the almonds as possible. Discard the almonds.
• Rewarm the almond-infused milk. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Stir in the almond extract and stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. During the last few minutes of churning, add the remaining 1 cup (135 g) chopped almonds. When you remove the ice cream from the machine, fold in the chopped cherries.
• Perfect Pairings
• Try layering this ice cream with Fudge Ripple (page 210) for Almond, Cherry, and Chocolate Ice Cream, or add Dark Chocolate Truffles (page 211) or Stracciatella (page 210) instead.