Almond Nirvana Ice Cream Recipes

ALMOND DELIGHT ICE CREAM

Steps:

• Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.
• Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.
• Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.

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.

ALMOND NIRVANA ICE CREAM

Steps:

• Mix half-and-half, cinnamon chunks, cardamom pods, and salt in a heavy-bottomed saucepan.
• Split the vanilla bean lengthwise and scrape out the seeds with the edge of a sharp knife. Add vanilla bean halves and seeds to the half-and-half.
• Heat to scalding, stirring occasionally and being careful not to boil. Reduce heat and let simmer about 15 minutes to allow the spice flavors to infuse the mixture.
• Strain hot mixture through a fine-mesh sieve; return half-and-half to pan and discard spices.
• Slowly whisk about a half cup of the hot half-and-half mixture into the egg yolks, then slowly whisk the egg mixture back into the saucepan.
• Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
• Add the cream of coconut and coconut milk and stir well. Cool in refrigerator for at least an hour.
• Process in ice cream freezer according to manufacturer's directions.
• When finished processing, remove the ice cream can from the freezer and remove the dasher from the ice cream can. Stir in almonds, chocolate chips, and coconut. Cover top of can with plastic wrap or foil and replace lid. Let sit in freezer for 1 to 2 hours until firm.

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.