ALMOND DELIGHT ICE CREAM
A very good ice cream flavor.
Provided by lwilliams001
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 3h20m
Yield 16
Number Of Ingredients 7
Steps:
- Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.
- Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.
- Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 23.5 g, Cholesterol 130.5 mg, Fat 27.6 g, Fiber 0.7 g, Protein 5.3 g, SaturatedFat 14.8 g, Sodium 52.7 mg, Sugar 20.6 g
TOFFEE CRUNCH ICE CREAM
I grew up on a farm where we had fresh eggs, milk and cream, so we often made homemade ice cream. Many years later, I'm back on a small farm where we have fresh eggs and I'm making ice cream again.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings (3 cups).
Number Of Ingredients 10
Steps:
- In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.
Nutrition Facts :
ALMOND ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 40m
Yield About 1 1/2 pints
Number Of Ingredients 10
Steps:
- In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
- In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
- Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.
Nutrition Facts : @context http, Calories 267, UnsaturatedFat 10 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 9 grams, Sodium 77 milligrams, Sugar 16 grams, TransFat 0 grams
ALMOND ICE CREAM WITH ALMOND TOFFEE CRUNCH RECIPE - (4.3/5)
Provided by á-34430
Number Of Ingredients 13
Steps:
- Make the ice cream base: Heat the quart of goat's milk and 1/2 cup of sugar with the whole almonds just 'til the edges start to bubble. Turn off the heat and let sit for about an hour. Remove the almonds and set aside. Add a pinch of salt and reheat until the edges start to bubble. Turn off the heat. Whisk the egg yolks with the other 1/2 cup of sugar. Add a small amount of the hot milk to the egg mixture to temper it - whisk quickly so the eggs don't curdle. Add a bit more. Then add the egg mixture to the milk mixture and reheat over med heat until the mixture coats the back of a spoon. Pour into a bowl and cool over night. Preheat your oven to 350°. Peal the almonds you had set aside and dry. Place on a cookie sheet and bake in the oven until they start to brown and pop. It should take about 15 minutes but watch them - they will turn quickly. Remove from the oven and chop to use in the toffee. To make the toffee: This is a slight change to a recipe from AllRecipes.com In a large, heavy bottomed sauce pan melt the butter, salt and sugar together, stirring until the butter is melted. Allow to boil and cook until it reaches 285° (137°C) on a candy thermometer stirring occasionally. While this is cooking line a heavy duty, rimmed baking sheet with foil, parchment or a silpat mat. As soon as the toffee reaches the desired temperature pour it onto the prepared pan. Sprinkle the chips over the top - I did mine half on one side, half on the other. Let it sit for a bit for the chips to melt then spread them around evenly. Sprinkle the almonds on top and press in to set. Put in the refrigerator to harden. After it has set take enough off to chop so you have 1 cup of pieces to add to the finished ice cream. Enjoy the rest! When you are ready to make the ice cream set up your machine per it's instructions - I have a Cuisinart quart and a half machine. Add the base mixture to the machine and add the additional half cup of milk. Let the machine run and just before the ice cream is ready to remove to the freezer add in the cup of chopped toffee. Remove to a container to freeze.
EASY ALMOND TOFFEE ICE CREAM
Make and share this Easy Almond Toffee Ice Cream recipe from Food.com.
Provided by Dari Donovan
Categories Frozen Desserts
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs well.
- Add sugar, coffee, cocoa, cream, vanilla, and almonds; blend well.
- Pour into one-gallon ice cream freezer; add enough milk to fill freezer.
- Freeze according to freezer instructions.
Nutrition Facts : Calories 3110.3, Fat 251.2, SaturatedFat 148.7, Cholesterol 1117.8, Sodium 615.8, Carbohydrate 180.2, Fiber 3.3, Sugar 128.3, Protein 49.1
TOASTED ALMOND ICE CREAM CAKE
Add some nuttiness to your frozen sweets with Toasted Almond Ice Cream Cake. Toasted Almond Ice Cream Cake is perfect for special occasions or everyday.
Provided by My Food and Family
Categories Home
Time 4h20m
Yield Makes 16 servings.
Number Of Ingredients 3
Steps:
- Sprinkle 1 cup of the crushed cookies and 1/3 cup of the almonds on bottom of 9-inch springform pan; carefully spread half of the ice cream evenly over cookie mixture. Repeat all layers. Top with remaining crushed cookies and almonds; press into ice cream with back of spoon to secure. Cover.
- Freeze at least 4 hours.
- Remove side of pan. Cut dessert into 16 slices to serve. Store leftover dessert in freezer.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.8997 g, Sugar 0 g, Protein 4 g
ALMOND CRUNCH TOFFEE
This recipe has been my claim to fame since I was 14 years old. One bite and you won't be able to stop eating it!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2 pounds.
Number Of Ingredients 11
Steps:
- Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.
Nutrition Facts :
ALMOND TOFFEE CRUNCH
This recipe came from a book of wonderful recipes from a bunch of wonderful people. All of which are diagnosed with Scleroderma. It's called "Cooking Up a Storm for Scleroderma". I received it from my support group leader as a Christmas gift. Thank you, Annie!
Provided by Chef Mommydude
Categories Candy
Time 25m
Yield 15-20 pieces, 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Line a jelly roll pan or cookie sheet with aluminum foil. Spread saltine crackers over the pan (do not overlap). In a saucepan, melt butter. Add in brown sugar. Bring mixture to a rolling boil and boil for 3 minutes, stirring constantly. Pour on top of crackers, spread evenly. Put in oven for 5 minutes. Remove from oven and immediately pour chocolate chips evenly on top. Let chips stand for a few minutes until they are shiny and soft. With a spatula, spread chocolate to cover entire pan. Top with walnuts. Let cool, then refrigerate about 2 hours. Do not cut with a knife. Break into pieces and enjoy.
Nutrition Facts : Calories 536.5, Fat 37.6, SaturatedFat 18.6, Cholesterol 48.8, Sodium 271.9, Carbohydrate 53, Fiber 3.1, Sugar 40.1, Protein 4.5
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