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Honey almond ice cream

Once, we made ice cream in the summer because the season demanded it. The grass was high, cows were in milk and orchards heaved with fruit. Today, we buy ice cream from stores because it's cold and we're hot. "It's ... Read more

Total time: 50 minutes, plus 2 hours steeping, plus 2 to 3 hours chilling | Serves 6
  • 1/2 cup almonds, unblanched
  • 2 cups cream
  • 1 cup milk
  • 1/2 cup honey
  • 4 egg yolks
  • 1/2 teaspoon almond extract

Step 1Heat the oven to 350 degrees and toast the almonds on a cookie sheet until dark brown, about 15 to 20 minutes. Chop the almonds until medium coarse and set aside.

Step 2Bring the cream, milk and honey to a boil in a medium saucepan, stirring constantly. Remove from heat and add the almonds. Steep for 2 hours.

Step 3Strain the cream mixture into another pot to remove the almonds. Bring the strained mixture to a boil over medium heat and temper the yolks by slowly whisking them into half a cup of the hot cream mixture. Return the egg yolk mixture to the pot.

Step 4Cook until the base thickens slightly, about 2 to 3 minutes. Strain, add the almond extract and chill for 2 to 3 hours or overnight.

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