Almond Crunch Ice-Cream

By diddledumplings

A smooth vanilla ice-cream with a nutty bite.

0 shares Share on Facebook Share on Twitter Share on WhatsApp Share on Google+

Google Ads

Rate this recipe 3.4/5 (134 Votes)

0 Picture

MUDSLIDE AND BROWNIE TRIFLES

King Twelfth Night cake

Ingredients

For the Vanilla Ice-Cream Base
4 eggs separated
100g (3½ oz) Caster Sugar
300ml Double Cream
1 tsp Vanilla Extract
For the Almond Crunch
25g (1 oz) Butter
75g (3 oz) Almonds
150g (5 oz) Granulated Sugar

Details

servings 6
Level of difficulty Average
Preparation time 120mins
Cost Average budget

Preparation

Step 1

Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.

Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.

Step 2

Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.

Fold the cream, egg yolks and vanilla into the meringue mixture until well combined.

Pour into a plastic container and freeze for at least two hours.

Step 3

To make the almond crunch, first line a baking tray with foil and lightly grease.

Roughly chop the almonds and add them to a heavy bottomed frying pan along with the butter and sugar.

Step 4

Cook over a moderate heat and stir constantly, taking car that it doesn't burn.

When the almond crunch is a golden colour and the sugar has dissolved into a caramel pour on to the prepared tray and allow to cool completely.

Step 5

When completely cooled place into a polythene bag and with a rolling pin break up into small pieces.

Soften the ice-cream and stir the almond crunch through the ice-cream and return to the freezer to re-harden.

To make variations of this ice-cream omit the vanilla and almond crunch and replace with any of the following at step 2;
100g (3½ oz) stem ginger, chopped, plus 4 tbsp syrup from the jar.
2-3 tbsp coffee essence
2 tbsp brandy
150ml sieved raspberry or strawberry purée
100g (3½ oz) raisins soaked in 4 tbsp rum for 2 hours.