Almond Ice Cream

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  • 1/4 cup blanched almonds
  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 3 egg yolks
  • 1/2 cup superfine sugar
  • 1 teaspoon kirsch


  1. Pound the almond into paste. Add milk and heavy cream, mix thoroughly together.
  2. In a saucepan, heat the almond mixture to a boil. Remove from heat.
  3. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes.
  4. Add almond milk and mix well with wooden spoon. Heat the mixture over low heat for 5 minutes without letting it boil. Stir continuously. Then allow it to cool.
  5. Strain through a sieve into ice cream maker and freeze until the ice cream is thoroughly firm.