Elisabeth Luard

Almond and honey ice cream

Preparation info
  • Serves

    8

    • Difficulty

      Medium

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Serve scoops of this as an alternative to heavy Christmas pudding. The flavouring is turron, a toasted almond and honey sweetmeat that was the Christmas treat when I lived with my young family in southern Spain.

Ingredients

  • 500 g blanched almonds
  • 250 g clear honey
  • 250 g</

Method

Spread the almonds on a baking sheet and toast them in the oven at 160°C/325°F/Gas mark 3 (no need to preheat) till golden, about 10 minutes – don’t let them burn or toast unevenly. Transfer to a food processor or mortar and crush to a rough powder.

Meanwhile, bring the honey and sugar gently to the boil in a heavy saucepan, stirring constantly till the crystals dissolve. Stir in the cr