Butter Almond Ice Cream Recipe
This butter almond ice cream recipe is rich, buttery, creamy, and sweet. It's made from a simple egg yolk custard for creaminess and finished with butter-sauteed almond slices for a little crunch. It's luscious, versatile, and easy to whip up at home!
Ingredients
- 3 tablespoons butter
- 1 cup sliced almonds, see notes
- 4 large egg yolks
- ½ cup granulated sugar
- 1 ½ cups whole milk
- ½ teaspoon salt
- 1 ½ cups heavy cream
- 1 teaspoon pure vanilla extract
Instructions
- Melt the butter in a small pan over medium heat. Add the sliced almonds and cook, stirring occasionally, for 3-5 minutes, or until fragrant and golden brown. Set aside to cool completely.3 tablespoons butter, 1 cup sliced almonds
- In a large bowl, whisk together the egg yolks and granulated sugar until they are pale yellow and well combined.4 large egg yolks, ½ cup granulated sugar
- In a large, heavy-bottomed pot, warm the whole milk and salt over medium heat until it is gently steaming. Slowly pour the warm milk into the egg yolk mixture while whisking constantly.1 ½ cups whole milk, ½ teaspoon salt
- Transfer the custard back to the pot and cook, stirring constantly, until the custard thickens and coats the back of the spoon– about 5-7 minutes.
- Remove the custard from the heat and strain it through a fine-mesh sieve into a large bowl. Add the heavy cream and vanilla and mix to combine. Cover the surface of the custard with parchment paper and then place it in the fridge to chill for at least 6 hours.1 ½ cups heavy cream, 1 teaspoon pure vanilla extract
- Once the ice cream base is chilled, transfer it into your ice cream maker and churn according to the manufacturer's instructions - usually 16-20 minutes. Add the buttered almonds and let the machine run for 30 seconds to stir them in.
- Transfer the ice cream to a loaf pan and press a piece of parchment paper onto the top. Freeze until set, at least 6 hours– but preferably overnight.
Notes
Make sure to chill your ice cream maker bowl according to the manufacturer’s instructions - usually for at least 24 hours.
Almonds: If you'd like, double the amount of buttered almonds and use half to sprinkle on top when serving.
Serving: 1 = 1/10th of the recipe, Calories: 260kcal, Carbohydrates: 15g, Protein: 5g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 119mg, Sodium: 145mg, Potassium: 165mg, Fiber: 1g, Sugar: 13g, Vitamin A: 690IU, Vitamin C: 0.2mg, Calcium: 102mg, Iron: 1mg