Homemade Almond Ice Cream
This almond ice cream is incredible! It melts in your mouth, with a rich creamy flavor that you can’t stop eating! No need to buy ice cream anymore!
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Why I love this recipe:
1. Incredible texture: The smooth, melt-in-your-mouth sensation, with the almond aroma building layer by layer, perfectly balanced sweetness, and endless aftertaste!
2. Great value: Super low cost to make at home, you can eat it for several days, much cheaper than store-bought, and you control all the ingredients.
3. Super simple to make: Friendly for beginners, no special tools needed.
4. Looks amazing: The milky white ice cream looks so sophisticated, and topping it with crushed nuts makes it even better!
Essential tools for making almond ice cream
1. Blender or food processor: To blend the roasted sweet almonds and milk into a smooth almond milk.
2. Whisk or electric mixer: To whisk the egg yolks and sugar, and to whip the heavy cream.
3. Mixing bowls: At least two mixing bowls are needed.
4. Spatula: To mix the whipped cream and almond milk mixture evenly.
5. Sealable container: For storing the mixed ice cream base and ensuring it freezes evenly.
6. Spoon or ice cream scoop: For scooping the frozen ice cream into balls.
INGREDIENTS
MAIN INGREDIENTS
- 100g roasted sweet almonds
- 250g milk
- 250g heavy cream
- 5 egg yolks
- 50g sugar
- 50g honey
DIRECTIONS
STEP 1
Prepare the almond milk:
Add 100g of roasted sweet almonds and 250ml of milk to the blender.
Blend until the almond milk is smooth and free of any grainy texture, then set aside.
STEP 2
Make the egg yolk mixture:
In a large bowl, add 5 egg yolks.
Add 50g of sugar and whisk until the sugar is fully dissolved.
STEP 3
Combine almond milk and egg yolk mixture:
Slowly pour the prepared almond milk into the egg yolk mixture.
STEP 4
Heat until thickened:
Heat the mixture over a double boiler (in a water bath) on medium-low heat.
Stir constantly until the mixture thickens slightly, but do not let it boil.
STEP 5
Add honey:
Once removed from heat, let it cool for a moment, then add 50g of honey and mix well.
STEP 6
Whip the heavy cream:
In another clean large bowl, add 250ml of heavy cream.
Whip the cream until it expands, becomes smooth, and holds its shape.
STEP 7
Mix the almond cream mixture with the whipped cream:
Gradually add the whipped cream to the almond milk mixture, folding gently with a spatula or whisk after each addition to ensure full incorporation.
STEP 8
Freeze and set:
Pour the combined ice cream mixture into a sealable container, smoothing the surface.
Place it in the freezer and freeze until solid, usually for at least 4 hours.
STEP 9
Serve and enjoy:
Once frozen, take the ice cream out of the freezer.
Sprinkle some crushed nuts on a plate.
Use a spoon or ice cream scoop to form balls of ice cream and place them on the nuts. Ready to enjoy!
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Recipe Tips
1.When heating over a double boiler, keep the heat on medium-low and stir constantly to prevent the egg yolk mixture from curdling or burning.
2.When whipping the heavy cream, make sure the bowl and whisk are clean and free of oil and water, as this will affect the whipping process.
3.While freezing the ice cream, you can take it out and stir every 1-2 hours to reduce ice crystal formation and make the texture smoother.
Recipe Variations
1.You can replace almonds with hazelnuts, cashews, or other nuts to create different flavors of nut ice cream.
2.You can also substitute some of the heavy cream with yogurt to add a tangy and refreshing taste to the ice cream.
3.Add 2-3 pitted dates or 30-50g of raisins to the almond milk mixture and blend to add natural sweetness and a unique flavor.
4.Add 1/2 - 1 teaspoon of vanilla extract to enhance the aroma and create a classic vanilla flavor.
5.Blend 50 - 100g of fresh strawberries, blueberries, mangoes, or other fruits into a puree and add it to the almond milk mixture and whipped cream to make a fruit-flavored almond ice cream with fruity sweetness and tartness.
Or, drizzle fruit jam like strawberry or raspberry on top for extra flavor and visual appeal.
6.When mixing the ice cream base, add 30 - 50g of crushed cookies (such as Oreo cookies) or crunchy cereal to add a crispy texture and make the ice cream more flavorful.
How long can I store this ice cream?
If tightly covered with plastic wrap or stored in a sealed container, it can be kept in the freezer for 2-3 weeks.
Can I skip the egg yolks?
No, you cannot.
Omitting the egg yolks will result in a lighter cream texture. The egg yolks help thicken the custard and add to the overall texture.
Recipe analyzer
- Recipes: Homemade Almond Ice Cream
- Main Ingredients:6
- Servings per recipe:1
- Servings size:785 g
-
Energy (calories)：2214 kcal
-
Protein：47.78 g
-
Fat：173.16 g
Why gray?
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Carbohydrates：134.61 g
-
Protein: 8%186 kcal
-
Fat: 68%1508 kcal
-
Carbohydrates: 23%520 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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