Almond ice-cream

Almond ice-cream

By
From
Huxtabook
Makes
600 ml
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
8 egg yolks
30ml liquid glucose
250ml pouring cream
100g sugar
250ml milk
amaretto or other almond-flavoured liqueur, to taste
80g toasted, chopped blanched almonds

Method

  1. Whisk the egg yolks in a bowl with the glucose.
  2. Scald the cream, sugar and milk in a small saucepan over medium heat. Pour the cream mixture over the egg yolks, whisking constantly until combined.
  3. Pour the mixture back into a clean saucepan and stir constantly over low heat until the mixture is thick and coats the back of the spoon.
  4. Pour immediately into a bowl set over an iced water bath and stir until cool.
  5. Add the liqueur to taste, then churn in an ice-cream machine according to the manufacturer’s instructions. Fold the almonds through, then place in the freezer for a few hours to set. The ice-cream will keep in the freezer for about 1 week.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
share
sharing
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again