Almond Ice Cream

Cook’s Notes: The warm almond custard is simply heavenly. Bruce Weinstein is a genius of ice cream. His book had many wonderful ideas and recipes.

2 c whole milk
7 oz almond paste
2/3 c granulated sugar
3 large eggs
1/2 tsp almond extract
1 c heavy cream

Bring whole milk to 175 degrees in a heavy saucepan over medium heat, stirring occasionally.

Meanwhile, use an electric stand mixer to beat the almond paste with the sugar until well combined. Beat in eggs one at time until mixture is smooth, about 2 minutes.

Slowly beat 1/2 c hot milk from pan into yolk mixture to temper the eggs. Pour this mixture back into saucepan. Stirring constantly, cook this mixture over medium-low heat for 8 to 10 minutes, until custard reaches 175°F on a thermometer and coats the back of a spoon. Custard is thick enough when a line drawn through it on the back of a spoon holds for several seconds.

Remove saucepan from heat; strain custard into a plastic bowl with a lid. Whisk in almond extract and heavy cream.

Cool custard to room temperature. Seal container and refrigerate until custard is cold, about 4 to 8 hours.

Pour into an ice cream machine and freeze as directed.

Recipe Sources:

The Ultimate Ice Cream Book by Bruce Weinstein
Joy of Cooking, 75th Anniversary Edition (2006)
Cook’s Illustrated, 7/1993

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