lundi 30 juin 2014

Almond Ice Cream

1/4 cup blanched almonds
2 cups whole milk
3/4 cup heavy cream
3 egg yolks
1/2 cup superfine sugar
1 teaspoon kirsch
Pound the almond into paste. Add milk and heavy cream, mix thoroughly together. In a saucepan, heat
the almond mixture to a boil. Remove from heat.
In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond milk and mix well with wooden
spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then
allow it to cool. Strain through a sieve into ice cream maker and freeze until the ice cream is
thoroughly firm.

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