Almond ice cream

Browning the almonds intensifies the beautiful nutty flavour of this ice cream.

Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands. 

Almond ice cream

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egg yolk 


almond slivers 




Preparation method

  • Brown the almond slivers in an oven at 160°C for eight minutes. 
  • In the meantime, bring the milk, cream, and sugar to the boil and pour onto the egg yolks while continuing to stir. 
  • Cook the crème anglaise in a thermo blender at 80°C or in a pan while continuing to stir.
  • Finely grind the almonds with the salt and the crème anglaise in a blender. 
  • Strain the mixture and set aside briefly to cool. 
  • Churn into ice cream with the ice cream maker. 

Serving suggestions

  • As a component in a dessert composition with mango, calamondin, and passion fruit 
  • As a component in a dessert composition with cherries, liquorice, and vanilla. 

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