Roasted almond and caramel ice cream.

I've been in the mood again for ice cream lately, and this excited me as I make my own these days and I wanted to think of a yummy flavour to make. It WAS going to be blackberry ice cream, but became roasted almond and caramel. How you ask? My hubby and I recently, were trying to make almond brittle. It didn't set how we thought it would, so churned the still gooey and delicious almond brittle into a basic ice cream custard mixture. It was a very very pleasant suprise! Infact, it will be a flavour I make again! Blackberry ice cream will happen soon, and I will share the recipe then. But for now, here is the recipe for homemade roasted almond and caramel ice cream.

 

 

I used this basic recipe, from my Passionfruit and vanilla ice cream, but left out the vanilla and passionfruit of course! This custard was made with no sugar, as all the sugar was in the brittle mixture. The brittle recipe came from this lovely book.

 

For the ice cream:

 

300ml full cream milk

1 egg, well beaten

225 ml full fat cream

 

 

For the brittle: (remember, ours didn't set, so although you can make brittle with this recipe, we didn't cook the sugar long enough so it was still gooey..but delicious!

 

175 gm rapadura sugar

110 gm roasted almonds

 

 

Make the ice cream custard by combining the milk and egg in a saucepan over medium heat til thickend. Remove from heat and let it cool. Meanwhile, make your roasted almonds and caramel. Roast the almonds in the oven for about 15 min or until browned at 180C. Melt your sugar in a saucepan on low heat until dissolved then bring to the boil for about 5 minutes. If you want to make brittle, boil until the mixture turns a chestnut colour. As we used a brown sugar, it was hard to see when this was, so perhaps use white sugar if you want to make brittle. Pour over your roasted almonds on a lined baking tray and let cool.

 

 

 

Add the cooled, unset caramel/almond mixture and the cream to the cooled custard mixture and mix well.

 

 

 

Pour into a ice cream maker and churn for 30 minutes then place in a container to freeze till you want to serve it.

 

Enjoy!

 

 

 

 

Taz