June 25, 2016 by dgarnett2013
Almond and Apricot Kernel Ice Cream: 30 Ingredients by Sally Clarke
- 100g blanched almonds
- 6 apricot stones (or 100g extra blanched almonds)
- 750ml milk
- 250ml double cream
- 200g caster sugar
- 12 egg yolks
- 50g honey
- Drop of almond essence (optional)
Roast the almonds in a medium oven for a few minutes until place golden, cool and chop roughly.
Crack the apricot stones with a hammer, discard the shell, remove the kernel and chop finely.
Place in a pan with the chopped toasted almonds, milk, cream and half the sugar.
Cover and leave on one side to infuse for 30- 40 minutes.
Whisk the egg yolks with the remaining sugar and the honey until pale, pour in the milk mixture and continue to stir until well amalgamated. Pour back into the pan and cook over a gentle to medium heat, stirring continuously, until the custard coats the back of a spoon. (No hotter than 85℃). If it overheats, the custard will curdle so great care should be taken at this stage.
Immediately remove from the heat and strain into a bowl placed over a larger bowl of iced water. This cools the custard immediately, preventing over-cooking or curdling.
Press the almond debris in the sieve with the back of a ladle to ensure the maximum amount of flavour is extracted, and keep the debris to one side. Add a drop or two of almond essence if using.
Churn the mixture in the ice cream machine. If you want a chunky ice cream stir in the almond debris just as ice cream is becoming firm.
Made the day I watched Rose’s ballet and tap class.