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Butter Almond Ice Cream


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

Keywords: Almond, Amaretto

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