Directions: |
Directions:Preheat oven to 350°F. Spread almonds in a single layer on a baking sheet and roast 10 to 15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside.
In a medium sauce pan, cook ½ cup sugar until it begins to melt, shaking to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low. Cook for 5 minutes until melted and golden. Stir as needed. Remove from heat.
Heat milk until bubbles just begin to form around the edge. Do not boil. Stir milk into melted sugar. Cook until sugar dissolves.
Combine cream, remaining ½ cup sugar, and egg yolks. Stir in 1 cup of the milk mixture to temper the eggs. Pour the custard mixture back into the saucepan and continue cooking until it starts to coat the back of a wooden spoon (between 170°F and 175°F).
Pour the warm custard through a clean mesh strainer. Add the almond extract, then cover and cool completely in the refrigerator before churning.
Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is about halfway churned, add in the chopped roasted almonds and allow the ice cream to continue to churn until it is done. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4 to 6 hours so the ice cream can harden all the way through. |
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