Creamy Vanilla Almond Ice Cream

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Creamy Vanilla Almond Ice Cream

Ingredients

  • 2 cups Heavy cream

  • 1 cup Whole milk

  • 3/4 cup Granulated sugar

  • 1/8 tsp Salt

  • 5 Large egg yolks

  • 1 1/2 tsp Pure vanilla extract

  • 1/2 tsp Almond extract (optional, for extra almond flavor)

  • 3/4 cup Sliced almonds, toasted and roughly chopped

Instructions

1. Toast the Almonds

Place the sliced almonds in a dry skillet over medium heat. Stir frequently for 3–5 minutes until they are golden brown and fragrant. Remove from heat immediately and let them cool.

2. Warm the Dairy

In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling (look for small bubbles around the edges).

3. Temper the Eggs

In a separate bowl, whisk the egg yolks. Slowly pour about half a cup of the hot cream mixture into the yolks, whisking constantly. This prevents the eggs from scrambling. Pour the egg mixture back into the saucepan with the rest of the cream.

4. Thicken the Custard

Cook over low-medium heat, stirring constantly with a wooden spoon or spatula. Continue until the mixture thickens enough to coat the back of the spoon (it should reach about 80°C or 175°F).

5. Chill

Strain the mixture through a fine-mesh sieve into a clean bowl. Stir in the vanilla and almond extracts. Cover the surface directly with plastic wrap (to prevent a skin from forming) and refrigerate for at least 4 hours (overnight is best).

6. Churn

Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s directions. In the last 2 minutes of churning, add the toasted almonds so they are evenly distributed.

7. Freeze

Transfer the ice cream to a chilled container (like the one in your photo). Freeze for at least 4 hours to reach a “scoopable” firmness.

Quick Tips for Success

  • Don’t Rush the Chill: Starting with a very cold base ensures the smallest ice crystals, making the ice cream smoother.

  • The Crunch Factor: If you want the almonds to stay extra crunchy, you can toss them in a tiny bit of melted butter and salt before toasting.

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