For a rich and creamy scoop, look no further than this butter almond ice cream. Flecked with toasted butter almonds and flavored with a splash of Amaretto and almond extract, this homemade frozen treat is absolutely divine.

Butter Almond Ice Cream

I like my scoops stacked on a golden sugar cone, but I have a feeling this ice cream would make a killer sundae (just add salted caramel sauce) or ice cream sandwich (layer scoops between almond snickerdoodle cookies, and prepare to dig in!).

Butter Almond Ice Cream

Butter Almond Ice Cream

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Butter Almond Ice Cream

  • Yield: 6 cups

Ingredients

Ice Cream

  • 2 1/2 Tbsp cornstarch
  • 1 cup whole milk
  • 3 cups heavy cream
  • 3/4 cup sugar
  • 1/4 tsp salt
  • 1 tsp pure almond extract
  • 1 Tbsp Amaretto

Butter Almonds

  • 3 Tbsp unsalted butter, cubed
  • 1 cup sliced almonds
  • 2 Tbsp sugar
  • 1/8 tsp salt

Instructions

  1. Whisk together cornstarch and 1/4 cup whole milk in a small bowl; set aside. Combine remaining whole milk, cream, sugar, salt, almond extract, and Amaretto in a heavy saucepan over medium heat. Whisk in reserved cornstarch mixture and bring to a boil over medium heat, whisking constantly. Cook until mixture resembles a thick milk shake and coats the back of a spoon. Remove from heat and cover with plastic wrap, pressing directly on the surface of the mixture. Cool to room temperature, then chill for 6 hours in the refrigerator.
  2. For the butter almonds, melt butter in a skillet over medium heat. Add almonds, sugar, and salt, and cook, stirring frequently, until almonds are golden (about 5-6 minutes). Remove from heat and pour almonds out onto a parchment-lined baking sheet. Let cool completely, then freeze butter almonds until ready to use.
  3. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. Add butter almonds in the final minute of freezing. Spoon mixture into a freezer-safe container and freeze overnight until firm.

Nutrition

  • Serving Size: 1/2 cup

16 comments

  1. When my nurse practitioner fusses at me about my elevated blood pressure and a few extra pounds I’m giving her a pic of your buttered almond ice cream!! BTW, I LUV almonds but I LUV pecans better so I’ll be making buttered pecan ice cream.

  2. Butter almond was all I needed to see, but you added the ice cream as the punctuation – I need to dust off the ice cream maker, Laura!

  3. The taste of the buttered sugared almonds in this ice cream has to be divine! I love liquer in ice creams! It gives a very distinct grown up taste, love this Laura!

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