Almond ice cream

  • 3 egg yolk (size M)
  • 100 g + 2 tbsp sugar
  • 250 ml Milk
  • 300 g Crème fraîche
  • Almond flavor
  • 50 g Almond kernels with skin
  • baking paper
40 minutes
very easy
Beat egg yolks and 100 g sugar with the whisk of the hand mixer until white and creamy
Heat the milk (do not boil), from the stove Gradually stir the hot milk into the egg yolks. Beat the mixture thick and creamy over a hot water bath
Beat the crème fraîche with the whisk of the hand mixer for 2-3 minutes Season with almond flavor and stir into the egg yolk mixture. Pour the mixture into a mold and let it freeze for 2-3 hours. Stir the mixture well and freeze for another 4-6 hours Leave to cook
Roast the almonds in a pan without fat, stirring constantly. Add 2 tablespoons of sugar and let it caramelize. Spread on a piece of baking paper and let cool down
Roughly chop the almonds. Take out the ice cream approx. 15 minutes before serving and let it temper. Cut balls from the mixture, arrange in small glass bowls and sprinkle with chopped almonds
Wait approx. 6 hours
1 portion approx:
  • 520 kcal
  • 2180 kJ
  • 9 g protein
  • 36 g fat
  • 39 g carbohydrates


Leave A Comment