Almond Ice Cream Food

ALMOND DELIGHT ICE CREAM

Steps:

• Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.
• Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.
• Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.

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.

CHOCOLATE ALMOND ICE CREAM

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.

TOASTED ALMOND ICE CREAM SANDWICHES

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart. Whisk sugar, cinnamon, and espresso powder in medium bowl. Add almonds and egg white; stir to coat. Spread almond mixture atop squares, dividing evenly.
• Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Cool completely. Using serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere. Freeze until ice cream is hard, about 1 hour.

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.

CHERRY ALMOND ICE CREAM

Steps:

• Place cherries, sugar and water in top of double boiler.
• Cook over med heat for around ten minutes, allowing the fruit to soften and sugar to dissolve.
• Take out 1/2 of the cherries and drain juices back into pan.
• Puree the rest of the mixture.
• Roughly chop the 1/2 cup of cherries and mix back into puree.
• Chill thoroughly.
• Add half and half and egg to a blender and blend till smooth.
• Whisk in chilled cherry mixture.
• Add heavy cream and almond extract.
• Blend well, and chill.
• Transfer mixture to ice cream maker and freeze according to your machine's instructions.
• Add almonds, if desired, near end of cycle, when the ice cream is thick enough to prevent all the almonds to sink to the bottom of the mix.

BUTTER-ALMOND ICE CREAM

Steps:

• Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan, then cook over medium-low heat, stirring constantly with a wooden spoon, until custard is thick enough to coat back of a spoon and registers 175°F on an instant-read thermometer. Strain custard through a fine-mesh sieve into a bowl. Cool completely, stirring frequently, then chill, covered, until very cold, at least 8 hours.
• Meanwhile, cook almonds in butter with a scant 1/4 teaspoon salt in a heavy skillet over medium heat, stirring, until butter and almonds are pale golden, about 6 minutes. Remove from heat and cool.
• Freeze custard in ice cream maker, then fold in almonds with butter. Transfer to an airtight container and put in freezer to harden.