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Ingredientes
- 15 x bitter almonds see * Note (or possibly 3/4 tspn almond extract)
- 1 quart half-and-half
- 1 1/2 c. sugar
- 6 x egg yolks
Direcciones
- * Note: No stores regularly stock bitter almonds but they can be ordered from Apricot Power (www.apricotpower.com).
- Grind the almonds in a blender or possibly food processor, then place them in a saucepan with the half-and-half. Heat to just under a boil, turn off the heat and let sit for 30 min. Strain the mix through a very fine strainer or possibly cheesecloth. Return the mix to a clean saucepan. If using extract, add in it to the custard after it's been cooked with the Large eggs.
- In the bowl of an electric mixer, beat the sugar and egg yolks together till thick and lemon-colored. With a whisk, mix the yolk and sugar mix into the half-and-half. Cook over low heat, stirring constantly, till custard coats a spoon, 10 to 15 min.
- Refrigeratefor 1 hour, add in the almond extract and freeze in an ice cream maker according to manufacturer's instructions. Serve this ice cream with cherries, peaches, nectarines or possibly apricots.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 8 servings | |
| Calories 302 | |
| Calories from Fat 122 | 40% |
| Total Fat 13.92g | 17% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 50mg | 2% |
| Potassium 158mg | 5% |
| Total Carbs 42.7g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 37.66g | 25% |
| Protein 3.58g | 6% |
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