Honey Almond Ice Cream

Instructions

1. Step 1

   Heat the oven to 175°C. Spread the almonds on a baking sheet and toast until fragrant and lightly browned, stirring once.

   Timer: 8 min (fixed)

   Ingredients used: 85.0 gr Almond

   Cookware: baking sheet, oven

2. Step 2

   Fill a large bowl with ice and cold water, then nest a clean heatproof bowl inside it. Set a fine-mesh sieve over the heatproof bowl.

   Cookware: fine mesh sieve, Heatproof Bowl, large bowl

3. Step 3

   Combine the cream, milk, honey, half of the sugar, and salt in a saucepan. Heat over medium heat, stirring occasionally, until steaming but not boiling.

   Timer: 6 min (fixed)

   Ingredients used: 1.0 gr Fine Salt, 25.0 gr Granulated Sugar, 480.0 ml Heavy Cream, 120.0 gr Honey, 240.0 ml Whole Milk

   Cookware: saucepan, spatula

4. Step 4

   Whisk the egg yolks with the remaining sugar in a mixing bowl until smooth and slightly lighter in color.

   Timer: 2 min (fixed)

   Ingredients used: 5.0 piece Egg Yolk, 25.0 gr Granulated Sugar

   Cookware: mixing bowl, whisk

5. Step 5

   While whisking constantly, slowly pour about one-third of the hot cream mixture into the yolk mixture. Whisk the tempered yolk mixture back into the saucepan.

   Timer: 2 min (fixed)

   Cookware: mixing bowl, saucepan, whisk

6. Step 6

   Cook the custard over low heat, stirring continuously and scraping the bottom, until it thickens slightly and reaches 82–84°C.

   Timer: 5 min (fixed)

   Cookware: instant-read thermometer, saucepan, spatula

7. Step 7

   Immediately strain the custard into the prepared heatproof bowl and stir in the vanilla. Stir over the ice bath until cooled to about 20°C.

   Timer: 10 min (fixed)

   Ingredients used: 10.0 ml Vanilla Extract

   Cookware: fine mesh sieve, Heatproof Bowl, instant-read thermometer, large bowl, spatula

8. Step 8

   Cover and refrigerate the custard until thoroughly chilled at 4°C or colder.

   Timer: 240 min (fixed)

   Cookware: Heatproof Bowl

9. Step 9

   Churn the chilled custard in an ice cream maker according to its instructions. Add the toasted almonds during the final 2 minutes and churn until evenly distributed.

   Timer: 20 min (fixed)

   Cookware: Ice Cream Maker

10. Step 10

    Transfer the ice cream to a freezer-safe container, cover, and freeze until firm enough to scoop.

    Timer: 240 min (fixed)

    Cookware: freezer-safe container, spatula