This is heaven in a bowl! And, it goes with all sorts of desserts, apple pie, cherry pie, cake, chocolate … the list goes on.
I don’t have an ice cream maker, but there is no reason why you couldn’t use one instead of having to repeatedly muster your will power to hand churn the mixture without eating it as it is.
Makes about a litre.
Whole milk – 250ml
Double cream – 500ml
Caster sugar – 150g
Egg yolks – 5
Vanilla Bean – 1
French almond extract – 2 teaspoons
Toasted flaked almonds – a large handful
- Toast your flaked almonds and set aside.
- Cut the vanilla pod lengthways, and scrape out the seeds.
- Place the pod and seeds in a saucepan with the milk, cream and sugar.
- Bring the custard mixture to the boil, stirring all the time so that the sugar dissolves. Take it off the heat as soon as it boils, and set to one side.
- Now separate your eggs and whisk the yolks.
- Gradually whisk in the hot custard mixture.
- Place a fine sieve over your ice cream container*, and pour the custard through it.
- Add the french almond extract and flaked almonds.
- Place in the freezer.
- You will need to stir the ice cream every hour so that it goes creamy rather than forming ice crystals. It will freeze into a block of almond studded ice if you don’t.
*I use an old (but thoroughly washed out) 2 litre ice cream container. The recipe only makes enough to half fill this, but I find it easier to fill (via the sieve) and stir.