Serve up a frosty treat that's a little out of the ordinary when the nutty flavor of almonds infuses sweet vanilla ice cream.
Servings: Makes 3 cups
  • 1 cup milk
  • 1/2 cup heavy or whipping cream
  • 3 large egg yolks
  • 1/2 cup sugar
  • 1 cup buttermilk
  • 1 cup slivered almonds , toasted and ground
  • Directions
    In a medium saucepan over medium-high heat, bring milk and cream to a boil.

    Meanwhile, in a medium bowl, whisk egg yolks and sugar until smooth. Gradually whisk cream mixture into egg-yolk mixture until smooth. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon (do not boil or it will curdle).

    Remove saucepan from heat; stir in buttermilk. Strain custard through a sieve into a large bowl; add almonds. Refrigerate custard until well chilled, at least 2 hours but no more than overnight.

    Freeze in ice cream maker as directed by manufacturer.


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