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Spiced almond ice cream

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Ingredients for 6 servings:

  • 3 egg yolks
  • 50 g sugar, fine
  • 200 g cream
  • 200 g mascarpone
  • 50 g almonds (spiced almonds), chopped, see my recipes

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Whisk the egg yolks and sugar in a double boiler until creamy, then stir in ice water to cool. Stir in the mascarpone and whip the cream until stiff. Fold in the whipped cream first, then the chopped spiced almonds. Pour the mixture into 8 small timbale molds or espresso cups, cover, and freeze for at least 2 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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