Summary

Ingredients

• 3 vanilla pod (s)
• 100 g almond (s), round
• 500 ml whipped cream, liquid
• 3 egg (s), including the yolk
• 125 g suar
• 700 ml schnapps grain or vodka (38% vol.)

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Instructions

1. Halve the vanilla pods lengthways and scrape out the pulp. Bring the pulp with the almonds and cream to the boil in a saucepan. Simmer everything for a few minutes, then let it cool down.
2. Pour the almond cream through a sieve into a container. Beat the egg yolks with the sugar until frothy. Carefully add the mixture to the almond cream. Pour in the grain or vodka in a thin stream while stirring. Close the jar tightly and let it steep in the refrigerator for about 10 days.
3. Filter the mixture, pour it into a well-cleaned bottle that has been rinsed with boiling hot water and close it. Can be kept in the refrigerator for approx. 3 weeks