Toasted Almond Ice Cream is a traditional British recipe for a classic custard-based ice cream flavoured with toasted almond praline and served with a whipped egg white and almond sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Toasted Almond Ice Cream.
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Ingredients:
300ml milk
90g sugar
pinch of salt
4 egg yolks
150ml double cream
vanilla extract
60g almond praline crushed with a pestle and mortar
For the Sauce:
2 egg whites
3 tbsp icing sugar
1 tbsp toasted almonds, chopped
Method:
Add the milk to a pan an bring to a boil. Mix together the sugar, salt and egg yolks in a bowl then take the milk off the heat. Allow to cool slightly then whisk a little of the milk into the egg yolk mixture and beat thoroughly to temper. Add this mixture back to the saucepan and beat to combine with the milk.
Return to the heat and cook over gentle heat, stirring constantly, until the custard thickens. Pour into a plastic freezer-proof container and freeze for about 30 minutes. After this time turn the mixture out into a bowl, whip until creamy then add the cream, a little vanilla extract and the crushed praline. Freeze in an ice cream maker according to the manufacturer's instructions.
Alternatively pour into a plastic box and set in the freezer. Stir the mixture every 20 minutes until half frozen then allow to freeze completely until hard.
Serve with a sauce made by whipping the egg whites and the icing sugar until just stiff enough to drop from a spoon. Fold in the chopped nuts then serve on top of the ice cream.
