CookEat Recipe
Almond Custard Ice Cream
Blanched-almond milk and cream custard churned into almond ice cream with a little kirsch.
Method
Steps
Step 1
Boil the almonds in water for the printed two minutes, drain, slip off the skins and pound or process them into a fine paste. Mix with about 710 mL milk and 237 mL cream in a clean saucepan and bring just to a boil.
Step 2
In a heat-safe bowl beat six yolks, about 227 g powdered sugar and one teaspoon kirsch for the printed five minutes. Gradually stir the hot almond-milk mixture into the eggs. Return to a clean saucepan and stir constantly over low heat for the printed five minutes as a guide, measuring 74°C without boiling.
Step 3
Cool the cooked custard promptly over an ice bath and refrigerate until at or below 4°C. Strain the cold custard into a cleaned freezer canister, preserving the printed cool-then-strain order. Historically No. 42 surrounds the canister with crushed ice and rock salt and churns about thirty minutes; with a modern ice-cream maker, churn according to its instructions instead. Transfer to a covered food-safe container, freeze until scoopable and serve plain.
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