Almond Ice Cream

Helado de Almendra

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Spain

By Keith Floyd

Published 1992

  • About

This delicious custard-based ice cream gets its wonderful flavour from the Spanish nougat called turrón, made from almonds, honey and egg whites. It is made in hard and soft varieties — make sure it is the soft stuff you buy for this recipe.


  • About 1 litre ( pints) milk — the creamier the better
  • 1 cinnamon stick or vanilla pod


Bring the milk very slowly up to boiling point with the cinnamon stick or vanilla pod — one or the other, not both. Pop the pared lemon peel in the pan and let them infuse for about 5 minutes off the heat. This way the milk will absorb the flavours.

Meanwhile, whisk together the egg yolks and caster sugar. Strain the milk and pour it bit by bit into the egg yolks and sugar. Return this