Toasted Almond Ice Cream

Preparation info
    • Difficulty


Appears in
Lickerland: Asian-Accented Desserts

By Jason Licker

Published 2016

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Ingredients Grams
Heavy Cream 350


  1. In large-sized saucepan, cook the cream, and milk to 45C (113F).
  2. In a medium-sized bowl, make a dry mix with half the sugar, glucose, milk powder, stabilizer and toasted almonds. Blend this into the hot mixture with an immersion blender or whisk.
  3. In a medium-sized bowl, whisk the remaining sugar with the egg yolks. Temper the egg yolk