July 16, 2024

Environment Cook

Environment Cook

Butter Almond Ice Cream – The Infinite Meal®

2 min read
A spoon scooping some Butter Almond Ice Cream out of a dessert cup



  • Soften the butter in a small pan over medium warmth. Add the sliced almonds and cook dinner, stirring often, for 3-5 minutes, or till aromatic and golden brown. Put aside to chill utterly.

    3 tablesoons butter, 1 cup sliced almonds

  • In a big bowl, whisk collectively the egg yolks and granulated sugar till they’re pale yellow and effectively mixed.

    4 giant egg yolks, ½ cup granulated sugar

  • In a big, heavy-bottomed pot, heat the entire milk and salt over medium warmth till it’s gently steaming. Slowly pour the nice and cozy milk into the egg yolk combination whereas whisking continually.

    1 ½ cups complete milk, ½ teaspoon salt

  • Switch the custard again to the pot and cook dinner, stirring continually, till the custard thickens and coats the again of the spoon– about 5-7 minutes.

  • Take away the custard from the warmth and pressure it by a fine-mesh sieve into a big bowl. Add the heavy cream and vanilla and blend to mix. Cowl the floor of the custard with parchment paper after which place it within the fridge to relax for not less than 6 hours.

    1 ½ cups heavy cream, 1 teaspoon pure vanilla extract

  • As soon as the ice cream base is chilled, switch it into your ice cream maker and churn in accordance with the producer’s directions – often 16-20 minutes. Add the buttered almonds and let the machine run for 30 seconds to stir them in. 

  •  Switch the ice cream to a loaf pan and press a chunk of parchment paper onto the highest. Freeze till set, not less than 6 hours– however ideally in a single day.


Be aware 1: Be certain to relax your ice cream maker bowl in accordance with the producer’s directions – often for not less than 24 hours.
Be aware 2: If you would like, double the quantity of buttered almonds and use half for serving!


Serving: 1 = 1/tenth of the recipe, Energy: 260kcal (13%), Carbohydrates: 15g (5%), Protein: 5g (10%), Fats: 21g (32%), Saturated Fats: 10g (63%), Polyunsaturated Fats: 2g, Monounsaturated Fats: 7g, Trans Fats: 0.01g, Ldl cholesterol: 119mg (40%), Sodium: 145mg (6%), Potassium: 165mg (5%), Fiber: 1g (4%), Sugar: 13g (14%), Vitamin A: 690IU (14%), Vitamin C: 0.2mg, Calcium: 102mg (10%), Iron: 1mg (6%)