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Toasted Almond Ice Cream


3 tablespoons unsalted butter
2/3 cup slivered almonds
3/4 teaspoon kosher salt
1 cup whole milk, chilled
3/4 cup granulated sugar
2 cups heavy cream
1 teaspoon vanilla extract
1 teaspoon almond extract


Melt the butter in skillet. Add the slivered almonds and kosher salt. Cook over medium low heat until almonds are toasted and golden, stirring frequently, about 4 - 5 minutes.
Remove from the heat, strain (the butter may be strained and reserved for another use, it will have an almond flavor) and chill the nuts.
In a medium bowl, combine the milk and sugar until the sugar is totally dissolved, about 1 - 2 minutes. Stir in the heavy cream, and extracts. Cover and chill if not mixing immediately.
Freeze the mixture in an ice-cream maker per manufacturer’s directions. Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes.
While the mixture is freezing, chop the cooled slivered almonds roughly. Add the chopped nuts to the mixture during the last 5 minutes of freezing. Turn the machine OFF. The ice cream will have a soft, creamy texture.


If desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours until firm. If made ahead, take ice cream out of freezer 10 - 15 minutes before serving.

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