Almond Ice Cream Cups Food

TOASTED ALMOND ICE CREAM

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside.
• In a medium sauce pan, mix the sugar, milk, half of the cream and pinch of salt and heat over medium heat just until the edges start to bubble and steam. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside.
• When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170 and 175 on a candy thermometer) - typically only 1-2 minutes.
• Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Add vanilla and almond extract, then cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
• Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is about halfway churned, add in the chopped roasted almonds and allow the ice cream to continue to churn until it is done. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.

ALMOND ICE

Steps:

• Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
• Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

ALMOND ICE CREAM

Steps:

• Combine the almond paste and sugar in a medium bowl and beat with an electric mixer until the mixture is completely smooth. Add the eggs one at a time, beating well after each addition. Beat in the almond extract and salt.
• Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the almond paste mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
• Remove from the heat and pour the hot almond custard through a stainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the heavy cream. Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.

ALMOND ICE CREAM

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

ALMOND ICE CREAM CUPS

Steps:

• In a large bowl, combine the ice cream, chocolate chips and extract; fold in whipped topping. Spoon into paper-lined muffin cups. Sprinkle with cookie crumbs and almonds. Serve immediately or freeze.

DAIRY-FREE CHOCOLATE ALMOND ICE CREAM CUPS RECIPE BY TASTY

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Whisk in the cacao powder and almond butter then remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the cacao mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
• Distribute the mixture evenly between the prepared muffin cups and top with sliced almonds.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• Enjoy!

ALMOND ICE CREAM CUPS

Steps:

• In bowl, combine first 3 ingredients.
• Fold in Cool Whip.
• Spoon into paper lined muffin tins.
• Sprinkle with cookie crumbs and freeze.

ALMOND COOKIE CUPS

Steps:

• In a small bowl combine the flour and almonds. Set aside.
• In a medium medium saucepan bring the brown sugar, corn syrup and butter to a full boil over medium heat. Remove from heat. Stir in flour mixture and vanilla.
• Line a large cookie sheet with parchment paper. For each cookie cup, drop about 3 tablespoons of batter about 5 inches apart onto the cookie sheet (bake 3 or 4 at a time).
• Bake in a 350º oven for 10-12 minutes or until bubbly and deep golden brown (cookies will form irregular shapes).
• Let stand on cookie sheet about 2 minutes. When cookies are firm, but still pliable, place them on inverted custard cups to form small bowls. Cool to room temperature.
• To serve fill the cups with ice cream, sorbet, mousse, or whatever dessert you would serve in a bowl where you can eat the 'bowl' too!

TOASTED ALMOND ICE CREAM CAKE

Steps:

• Sprinkle 1 cup of the crushed cookies and 1/3 cup of the almonds on bottom of 9-inch springform pan; carefully spread half of the ice cream evenly over cookie mixture. Repeat all layers. Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure. Cover.
• Freeze at least 4 hours.
• Remove side of pan. Cut dessert into 16 slices to serve. Store leftover dessert in freezer.