Butter Almond Ice Cream
For a rich and creamy scoop of ice cream, 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.
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
- Yield: 6 cups
Description
Flecked with toasted butter almonds and flavored with a splash of Amaretto and almond extract, this homemade butter almond ice cream is absolutely divine.
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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
- 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.
- 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.
- 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
Keywords: Almond, Amaretto
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I made this ice-cream tonight. It was wonderful! My husband loved it. I will make it again many more times! Loved recipe!
Annette
★★★★★
Thanks so much, Annette! That’s great to hear. 🙂
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!
What a flavor Laura. Sounds absolutely delicious. I’ll take mine on a sugar cone too!
This is the perfect summer dessert, Laura! It’s on my to-do list!
You always have recipes that make my mouth water! This recipe is no exception – need to pin to make during the summer! Hope you are well.
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!
I’ll take two scoops please! My favorite, it looks amazing Laura!
Now that’s a perfect ice cream cone! Loving the butter almond flavours and that splash of Amaretto 🙂
Butter almond ice cream?!?!? Wo the title alone sounds so good. Cannot wait to try this over the summer!
Yes, I’ll take mine in a sundae with both caramel and fudge sauce! This ice cream looks fabulous!!!
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.
Thanks Judy! Sometimes you just need some ice cream ;). If you love pecans (I do too!), sometime you’ll have to try my brown butter/candied pecan ice cream – the flavor is incredible!
Another fabulous ice cream recipe! And I love the serving ideas 🙂
I’m really fond of the Snickerdoodle ice cream sandwich idea! A grand dessert for Father’s Day!