Almond brittle ice cream

Ingredients for 10 servings:

• 30 g butter
• 50 g honey
• 100 g almond(s), peeled
• 2 egg yolks
• 25 g powdered sugar
• 150 ml milk
• 25 g sugar
• 200 ml sweet cream
• 2 drops of bitter almond flavor

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Preparation in the ice cream maker

To make the brittle, melt the butter and honey in a pan over medium heat. Coarsely grind the almonds, add them to the honey mixture, and caramelize until light brown, stirring constantly. Remove the pan from the heat and continue stirring the mixture for a while. Transfer the brittle to a shallow container and let it cool, stirring occasionally to prevent it from sticking together. If necessary, break it up a little with a wooden spoon. Beat the egg yolks with the powdered sugar in a glass or stainless steel bowl until frothy. Bring the milk, sugar, and half of the cream to a boil on the stovetop, stirring constantly. Remove the pan from the heat and whisk the hot milk and cream mixture into the egg yolk mixture. Transfer the mixture to a bowl, cover, and chill for about 1 hour in the refrigerator or 15 minutes in the freezer. Then add the bitter almond flavoring and the remaining cream and beat the mixture again. Pour the ice cream mixture into the chilled container of the ice cream maker and freeze for about 15 minutes. Then mix two-thirds of the prepared brittle into the ice cream and let the mixture freeze for another 15 minutes. If necessary, let the ice cream freeze for a few more minutes in the ice cream container without the mixer running. Use the remaining brittle for decoration.