Almond Ice Cream

Preparation info

  • Difficulty

    Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Almond-Infused Milk

  • 1 kg / 2 lb 3.27 oz Marcona almonds, slivered and toasted
  • 4.3 kg / 9 lb 7.68 oz milk

Ice Cream Base

  • 3.68 kg / 8 lb 1.81 oz / 73.59% Almond-Infused Milk
  • 153 g / 5.39 oz / 3.06% milk powder
  • 533 g / 1 lb 2.81 oz / 10.66% sugar
  • 200 g / 7.05 oz / 4% glucose powder
  • 67 g / 2.35 oz / 1.34% trimoline
  • 18 g / .28 oz / .36% Stabilizer-Emulsifier Mix (above)
  • 350 g / 12.35 oz / 7% egg yolks

Method

  1. For the Almond-Infused Milk: Keep the almonds warm while the milk is brought to a simmer. Steep the hot toasted almonds in the hot milk for at least 2 hours.
  2. Strain the infused milk through a fine-mesh strainer.
  3. For the Ice Cream Base: Make the ice cream base according to the Modern Ice Cream Method.
  4. Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
  5. Once the base has aged, churn to the desired consistency.
  6. Harden for at least 2 hours and up to 4 hours. Reserve until needed.