Almond Ice Cream

Almond Ice Cream

1/4 cup           blanched almonds 2     cups          milk 2/3 cup           heavy cream 3     egg           yolks 1/2 cup           superfine sugar 1     tsp           kirsch

Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mixture to a boil. Remove from heat. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.

I think you can probably use instant almond paste or almond extract instead of pounding almond. Be careful that the paste or extract is sweetened or not. Also, you can add chopped fruits or nuts into the mixture. Just use your imagination.

Enjoy.

Contributed by :

 * World Recipes Y-Group