Toasted Almond Ice Cream Sandwiches Recipes

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Cut pastry into thirds lengthwise along folds, then cut each strip crosswise into 4 pieces. Arrange squares on prepared sheet, spacing apart. Whisk sugar, cinnamon, and espresso powder in medium bowl. Add almonds and egg white; stir to coat. Spread almond mixture atop squares, dividing evenly.
• Bake pastry squares until tops are golden around edges, 18 to 20 minutes. Cool completely. Using serrated knife, cut each piece horizontally in half. Spread 1/3 cup ice cream over each pastry bottom, then press on top to adhere. Freeze until ice cream is hard, about 1 hour.

Steps:

• Preheat oven to 350 degrees F.
• Combine milk and half of the sugar in a large saucepan and heat gently.
• Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown.
• Add the almonds immediately to the milk and sugar mixture. Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes. After 30 minutes, place the milk mixture on low heat. While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes. Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture. Next, slowly whisk the yolk mixture into the milk mixture. Cook the mixture over a low heat, stirring constantly. Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister. Add the saffron and amaretto and place in a large bowl of ice water. Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions. The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight.

Steps:

• Melt the butter in a Cuisinart® EveryDay Stainless 10 - inch skillet. Add the slivered almonds and kosher salt. Cook over medium low heat until almonds are toasted and golden, stirring frequently, about 4 - 5 minutes. Remove from the heat, strain (the butter may be strained and reserved for another use, it will have an almond flavor) and chill the nuts. In a medium bowl, use a Cuisinart® Hand Mixer on low speed to combine the milk and sugar until the sugar is totally dissolved, about 1 - 2 minutes. Stir in the heavy cream, and extracts. Cover and chill if not mixing immediately. Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. While the mixture is freezing, chop the cooled slivered almonds roughly. Add the chopped nuts to the mixture during the last 5 minutes of freezing. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours until firm. If made ahead, take ice cream out of freezer 10 - 15 minutes before serving.

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.