1 All ingredients from Caramel Ice Cream (see notes)
1 cup (about 95 g) blanched almonds, finely chopped
Instructions
1. Prepare Caramel Ice Cream according to that recipe (page 373 of the same volume).
2. Finely chop 1 cup (95 g) blanched almonds — the pieces should be roughly 1/8 inch (3 mm) or smaller, uniform enough to distribute evenly through the custard.
3. Fold the chopped almonds into the prepared Caramel Ice Cream base just before churning, so they remain distributed throughout rather than sinking.
4. Churn in an ice-cream freezer according to the Caramel Ice Cream instructions, typically 20-30 minutes, until the mixture is thick, pale, and holds a soft ribbon when the dasher is lifted.
5. Pack into a chilled mold or container and ripen (harden) in an ice-and-salt packing for at least 2 hours, until firm enough to scoop cleanly and the center is no longer soft.
Your family has recipes like this too.
The handwritten cards, the dishes only grandma remembers — save them before they fade. Free to start.