Roasted almond ice cream

Ingredients for 1 servings:

• 100 g almonds
• 100 g sugar
• 30 ml water
• 250 ml milk
• 2 eggs
• 120 g powdered sugar
• 200 ml cream

Instructions

Working time approx. 35 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 5 minutes; Total time approx. 8 hours 40 minutes

creamy nut ice cream made from roasted almonds

First, prepare the roasted almonds. To do this, combine the sugar and water in a pan and mix. Bring to a boil and add the almonds. Stir until the water has evaporated and the sugar has combined with the almonds. It will first become lumpy, then become liquid and darker again. As soon as the almonds are caramelized, transfer the mixture to baking paper, spread it out slightly, and let it cool completely. Pour the milk into a saucepan. Finely grind the roasted almonds (reserve a few for later) in a food processor and add to the milk. Bring to a boil once, stirring well, then remove the pan from the heat and let the almond milk cool. Beat the eggs with the powdered sugar until the mixture is white and thick. Stir in the cooled almond milk. Whisk the cream until stiff peaks form and carefully fold in until no flakes remain. Transfer the mixture to a suitable dish and place in the freezer. I like to whirl the mixture in the food processor every few hours to avoid crystals and achieve a truly creamy ice cream. You can also simply pour it into the ice cream maker or churn it by hand every now and then. After the final whirl, I add the remaining, finely chopped roasted almonds to the ice cream mixture and let it freeze for a few hours.