Almond Ice Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 250 grams sugar
- 4 tablespoon water
- 200 g almond (s) or other nuts
- 4 egg (s)
- 1 vanilla pod (s)
- 500 ml cream
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Peel the almonds and roast them on a tray in the oven, then grind them roughly.
- Boil 200 g of sugar in a saucepan with 4 tablespoons of water until the mixture turns brown, then pour onto a fire-proof plate and let cool. As soon as it is cold, break the caramel into pieces and grind it roughly as well.
- Mix the almonds and caramel. Beat the egg whites with a pinch of salt until stiff. Mix the egg yolks with 50 g sugar until the mixture turns pale. Then add the seeds of the vanilla pod and the cream and mix the whole thing until a thick cream is formed.
- Now the almond caramel (not everything!) And, at the very end, the egg whites are folded in.
- Pour the mixture into a freezer-safe casserole dish, spread the rest of the almond caramel on top, cover with cling film and put in the freezer for about 2 hours.
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