Toasted Almond Ice Cream
This traditionally churned, French style, Toasted Almond Ice cream recipe features a rich, creamy base flavored with toasted almonds, and a crunchy texture from even more toasted almonds.
This toasted almond ice cream recipe is naturally gluten free.
Marshmallow Ice Cream has warm, toasty flavors just like this toasted almond ice cream recipe. You might also like Cinnamon Ice Cream.
For another rich, nutty ice cream, you should try our Pistachio Ice Cream recipe.
Why you’re going to love this Toasted Almond Ice Cream
This toasted almond ice cream recipe has quite a few steps, but it will be worth it when you taste how creamy and flavorful homemade toasted almond ice cream is.
I’m sharing the full step-by-step recipe, it’s easier than it looks!
This French style toasted almond ice cream starts with an egg custard base, making it super creamy and rich.
The flavor of almonds is elevated because we’re toasting them first. A good quality almond extract gives this toasted almond ice cream recipe the perfect sweet, nutty flavor.
This almond ice cream is amazing with Chocolate Orange Cake.
Toasted Almond Ice Cream Ingredients
Raw Almonds – It’s important to start with raw almonds for this recipe. We’ll be roasting them ourselves so that we get the most flavor. Buy them whole and chop them up, or use slivered or sliced raw almonds.
Egg Yolks– These create the base for our ice cream custard. We’ll gently heat the egg yolks to pasteurize them, but you can also purchase pasteurized eggs if you prefer.
Granulated Sugar – For sweetness and texture, plain, white, granulated sugar is the perfect choice.
Whole Milk – The first of our dairy items adds bulk and aids in getting the perfect creamy texture.
Heavy Cream – A mix of both heavy cream and whole milk is what gives us the perfect creamy texture.
Vanilla Extract – a nice, high quality pure vanilla extract will give tons of warm vanilla flavor.
Almond Extract – Make sure to use a good quality, natural almond extract for best flavor. Also, avoid adding any extra, the amount in the recipe is the perfect amount.
If you have any questions on the ingredients in this toasted almond ice cream, please leave a comment below.
How to Make Toasted Almond Ice Cream
- Place raw almonds in a skillet on medium heat. Stirring frequently, toast the almonds until lightly browned and fragrant, about 2-3 minutes. Be sure to watch closely as almonds can burn quickly.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from heat, being sure not to boil. Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then add the tempered egg mixture back into the saucepan with the remaining hot milk. Heat the saucepan on low, stirring constantly until the base has thickened enough to coat the back of a spoon.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked. Add the heavy cream, vanilla extract, and almond extract and stir to combine. Cover the bowl with plastic wrap, making sure to have the plastic wrap toughing the surface of the ice cream base. Refrigerate for at least 3 hours, until cold.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions, until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add the toasted almonds and churn until they are evenly distributed.
- Spoon the ice cream into a shallow container or loaf pan. Press plastic wrap of wax paper to the surface of the ice cream. Freeze for at least four hours, or until solid. Let sit at room temperature for about five minutes before serving.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions in this toasted almond ice cream, please see the recipe below.
How to Store Toasted Almond Ice Cream
Store this Toasted Almond Ice Cream in the freezer in an airtight container with a piece of parchment paper or wax paper pressed on top for up to one month.
Tips for making Toasted Almond Ice Cream
Toast the Almonds – Don’t skip this step, it’s an important flavor booster and makes this ice cream extra delicious. You can toast the almonds as directed, in a skillet, or use your oven.
Use quality ingredients – When making homemade ice cream, you’ll want to make sure you are using high quality ingredients for the best outcome.
Chill out – If possible, always start with chilled ingredients. This is important for homemade no-churn ice cream recipes and ice cream maker recipes.
Don’t skimp on the fat – High fat milks and creams are essential when making homemade ice cream. Opting for a low-fat option often leads to icy ice creams and inconsistency in the texture.
Don’t go crazy with the add-ins – If you’re adding in additional ingredients, pick one or two and make sure they are chopped into pieces no larger than a blueberry or pea.
Don’t skimp on the sugar – Sugar not only adds sweetness to homemade ice creams, it also helps with the texture. Sugar is essential for the creamy texture in ice cream.
More Homemade Ice Cream Recipes
- Java Chip Ice Cream
- Cookies and Cream Ice Cream
- No Churn Vanilla Ice Cream
- Ice Cream With Nuts
- Hot Chocolate Ice Cream
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Toasted Almond Ice Cream
This traditionally churned, French style, Toasted Almond Ice cream recipe features a creamy base flavored with toasted almonds, and a crunchy texture from even more toasted almonds.
Ingredients
- 1 cup raw almonds, roughly chopped
- 4 large egg yolks
- 3/4 cup granulated sugar
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
- Chill the ice cream bowl for at least 24 hours or until solid. You should not hear any water sloshing around when you shake the bowl.
- Heat a skillet over low heat. Place raw almonds in the skillet.
- Stirring frequently, toast the almonds until lightly browned and fragrant, about 2-3 minutes. Be sure to watch the almonds as they can burn quickly.
- In a medium bowl, whisk together the egg yolks and granulated sugar until smooth and pale yellow in color.
- Add the milk to a saucepan over medium heat. Bring the milk to a simmer and then remove from the heat. Be sure not to boil.
- Add about 1/2 cup of the hot milk to the egg and sugar mixture and whisk constantly until combined.
- Then, add the tempered egg mixture back into the saucepan with the remaining hot milk.
- Heat the saucepan on low. Stirring constantly, heat until the base has thickened enough to coat the back of a spoon. This should take a few minutes.
- Strain the mixture into a bowl to remove any pieces of egg that may have cooked.
- Add the heavy cream, vanilla extract, and almond extract and stir to combine.
- Cover the bowl with plastic wrap making sure to have the plastic wrap touching the surface of the ice cream base. This will help keep it from forming a skin while chilling. Refrigerate for at least 3 hours, or until cold.
- Churn the ice cream mixture in the bowl of your ice cream machine according to your manufacturer’s instructions (mine took about 20 minutes), until it is thick and the consistency of soft-serve ice cream.
- In the last two minutes, add the toasted almonds and churn until they are evenly distributed.
- Spoon the ice cream into a shallow container or a loaf pan. Press plastic wrap or wax paper to the surface of the ice cream. Freeze for at least 4 hours, or until solid. Let sit at room temperature for about 5 minutes before serving.
Notes
- This is a traditional, or french-style, ice cream which is made with a custard base that contains eggs.
- Instead of toasting your almonds in a skillet, you can also toast them in the oven.
- The almond extract gives the ice cream an extra boost of almond extract. Be sure to use a good quality almond extract. Also do not be tempted to add more almond extract, as it can taste artificial if you use too much. The vanilla extract helps round out the almond flavor.
- Instead of roughly chopped almonds, you can also use slivered or sliced almonds in this recipe.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 503Total Fat: 36gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 228mgSodium: 92mgCarbohydrates: 34gFiber: 2gSugar: 31gProtein: 12g
