Almond ice cream

Ingredients for 8 servings:

• 250 g sugar
• 4 tbsp water
• 200 g almonds or other nuts
• 4 eggs
• 1 vanilla pod(s), including the pulp
• 500 ml cream
• 1 pinch of salt

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

tastes best semi-frozen

Blanch the almonds in boiling water for about 4-5 minutes. Then peel off the brown skins and spread the almonds on a baking sheet. Roast in an oven preheated to 200°C (top/bottom heat) on the second shelf from the top until light brown. Then grind coarsely. Boil 200g of sugar in a saucepan with the water until the mixture caramelizes. Pour onto a heatproof plate and let cool. Once cold, break into pieces and also grind coarsely. Mix the almonds with the caramel. Beat the egg whites with a pinch of salt until stiff peaks form. Beat the egg yolks with the remaining sugar until light and fluffy. Add the vanilla pulp and the cream and beat everything until thick. Add some of the almond caramel and fold in with the beaten egg whites. Pour the mixture into a freezer-safe baking dish and spread the remaining almond caramel on top. Cover with plastic wrap and freeze in the freezer for about 2 hours.