Honey Almond Ice Cream
This Honey Almond Ice Cream is filled with toasted almonds and has a sweet honey swirl.
Servings: 2 quarts
Calories: 1318kcal
Equipment
- saucepan
- mixing bowl
- storage container
Ingredients
- ⅓ cup sliced almonds
- 2 cups almond milk
- 2 cups heavy cream
- ½ cup honey
- ¼ teaspoon kosher salt
- 4 egg yolks
- 2 teaspoons vanilla
- honey for honey swirl
Instructions
- Preheat oven to 350°F (180°C). Spread ⅓ cup sliced almonds in a single layer on a baking sheet and roast for 5-10 minutes. They will color slightly and smell nutty. Watch closely to avoid burning them. Let cool and set aside.
- Combine the 2 cups almond milk, 2 cups heavy cream, ½ cup honey, and ¼ teaspoon kosher saltin a medium saucepan and bring to a simmer over medium heat, stirring occasionally. Remove from the heat and set aside.
- Whisk the 4 egg yolks in a large mixing bowl until they lighten in color.
- Temper the egg yolks with the hot dairy mixture. Slowly ladle one-third of the hot dairy mixture into the yolk mixture while whisking constantly. Return this mixture to the pot containing the rest of the dairy. Cook over low heat, stirring frequently, until the custard thickens slightly, enough to coat the back of a spoon. The mixture will be approximately 170-175°F (77-79°C).
- Pour the dairy mixture into an airtight container and stir in the 2 teaspoons vanilla. Allow the mixture to cool at room temperature for 30 minutes. Cover and refrigerate for at least 4 hours. The temperature of the dairy mixture should be below 40°F (4°C).
- Pour into a prepared ice cream maker and churn according to the manufacturer's directions. During the last few minutes sprinkle in the toasted almonds. This should take approximately 25 to 35 minutes.
- Transfer the ice cream to a storage container, alternate layers of the ice cream with drizzles of honey. Once all of the ice cream is in the container, use a butter knife to gently swirl the mixture. Freeze for another 3 to 4 hours to allow the ice cream to harden.
Notes
Tips
- Thoroughly chill the ice cream base before churning. The ice cream base should be refrigerated for at least 4 hours but preferably overnight.
- If you are using an ice cream maker that uses a frozen bowl make sure it is completely frozen. If you hear sloshing when you shake it put it back in the freezer for longer. Most ice cream manufacturers recommend freezing the bowls for at least 24 hours. Typically I store the bowl in the freezer so that it is ready anytime I want to make ice cream.
- Speaking of ice cream maker bowls, DO NOT wash it in your dishwasher. You will ruin it and be forced to buy a new bowl for your ice cream maker.
- This ice cream typically stays pretty soft. If your ice cream happens to freeze a bit firmer, run your ice cream scoop under warm water for easier scooping.
- Always store ice cream in an airtight container to help prevent freezer burn. You can also place a bit of wax paper or plastic wrap across the surface of the ice cream to add additional protection.
- Do not store any ice cream on the door of the freezer. If you do, every time you open the freezer door the ice cream will melt just a little. The constant melting and refreezing will give the ice cream an icy texture.
Nutrition
Serving: 2Scoops | Calories: 1318kcal | Carbohydrates: 83g | Protein: 17g | Fat: 106g | Saturated Fat: 59g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 32g | Trans Fat: 0.01g | Cholesterol: 658mg | Sodium: 701mg | Potassium: 428mg | Fiber: 3g | Sugar: 78g | Vitamin A: 4018IU | Vitamin C: 2mg | Calcium: 550mg | Iron: 2mg
