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.
BURNT ALMOND AND CHERRY CHOCOLATE ICE CREAM
I was making ice cream one day for the people at work and I accidentally burnt some of the almonds while toasting them and just threw them in anyway. My co-workers loved it.
Provided by Lynn Svedin
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 2h15m
Yield 16
Number Of Ingredients 9
Steps:
- Melt butter in a skillet over medium-low heat; cook and stir almonds in melted butter until toasted or slightly burnt, 5 to 10 minutes. Remove from heat and cool.
- Mix cream, half-and-half, sugar, cocoa mix, and vanilla extract together in a bowl; transfer cream mixture to an ice cream maker. Follow manufacturer's instructions for freezing. Add almonds, chocolate chips, and cherries once ice cream is almost stiffened and continue freezing until ice cream is completely stiffened.
Nutrition Facts : Calories 673 calories, Carbohydrate 60.3 g, Cholesterol 109.5 mg, Fat 46.6 g, Fiber 4.7 g, Protein 8.8 g, SaturatedFat 23.9 g, Sodium 93.6 mg, Sugar 47.5 g
TOASTED ALMOND ICE CREAM SANDWICHES
Categories Dairy Egg Nut Dessert Bake Freeze/Chill Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 sandwiches
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Line baking sheet with parchment paper. Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart. Whisk sugar, cinnamon, and espresso powder in medium bowl. Add almonds and egg white; stir to coat. Spread almond mixture atop squares, dividing evenly.
- Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Cool completely. Using serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere. Freeze until ice cream is hard, about 1 hour.
CHERRY ALMOND ICE CREAM
Made this recipe, which was mined from the internet originally, and dressed it up to my liking. It is really, really good--once you make it it won't be around for long (just ask my scale.)
Provided by spatchcock
Categories Frozen Desserts
Time 40m
Yield 1 quart, approx
Number Of Ingredients 8
Steps:
- Place cherries, sugar and water in top of double boiler.
- Cook over med heat for around ten minutes, allowing the fruit to soften and sugar to dissolve.
- Take out 1/2 of the cherries and drain juices back into pan.
- Puree the rest of the mixture.
- Roughly chop the 1/2 cup of cherries and mix back into puree.
- Chill thoroughly.
- Add half and half and egg to a blender and blend till smooth.
- Whisk in chilled cherry mixture.
- Add heavy cream and almond extract.
- Blend well, and chill.
- Transfer mixture to ice cream maker and freeze according to your machine's instructions.
- Add almonds, if desired, near end of cycle, when the ice cream is thick enough to prevent all the almonds to sink to the bottom of the mix.
Nutrition Facts : Calories 4013.7, Fat 297.6, SaturatedFat 183.4, Cholesterol 1279.2, Sodium 442.1, Carbohydrate 327.6, Fiber 6.1, Sugar 289, Protein 31.2
CHOCOLATE CHERRY ALMOND ICE CREAM
This is something I've been experimenting with lately, and it just keeps getting better and better. I think I finally have it down pat. Chocolate, cherries, almonds, what an amazing flavor combo. This is my new hit for the summer! Prep time includes freezing time.
Provided by Mirj2338
Categories Frozen Desserts
Time 12h10m
Yield 2 1/2 quarts, 16 serving(s)
Number Of Ingredients 8
Steps:
- To toast the almonds, heat the oven to 350°F.
- Spread the almonds in a thin layer in a shallow baking pan.
- Bake 5 to 8 minutes, stirring occasionally, until light golden brown.
- Cool before using.
- Beat egg yolks and 2 cups cream in a large bowl on low to medium speed of mixer, the set aside.
- Stir together sugar and cocoa in a large saucepan.
- Gradually stir in the egg yolk mixture.
- Cook over medium heat, stirring constantly, until the mixture is very hot.
- DO NOT BOIL!
- Remove from heat and cool to room temperature.
- Stir the remaining 4 cups cream, almond extract and vanilla into the chocolate mixture, blending well.
- Cover and refrigerate mixture at least 6 hours.
- Pour the chocolate mixture in your ice cream maker or a suitable piece of Tupperware.
- Immediately fold in cherries and almonds.
- Freeze for several hours or overnight.
Nutrition Facts : Calories 357.1, Fat 23.8, SaturatedFat 11.7, Cholesterol 130.2, Sodium 68, Carbohydrate 32.2, Fiber 1.7, Sugar 25.6, Protein 5.9
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