Preheat the oven to 350°F. Spread the sliced almonds on a baking sheet and bake until lightly toasted, about 6 to 8 minutes. Set aside to cool to room temperature.
Place the yolks in a large mixing bowl. Cover the bowl with plastic wrap and set aside until ready to use.
In a medium pot, bring the milk, cream, salt, and ¼ cup of the sugar to a rolling boil, stirring continuously.
Whisk the remaining sugar into the bowl of yolks until smooth. Gently temper the yolks by slowly adding the hot milk mixture, while whisking constantly. Place the bowl of ice cream base over another bowl of ice water and stir until cooled to room temperature. Add the vanilla bean paste and the almond extract to the ice cream base and stir.
Freeze the mixture in an ice cream machine according to the manufacturer’s directions until ice cream has a smooth, soft-serve-like texture. Remove the ice cream from the machine and fold in 1 cup of the toasted almonds into the ice cream. (Reserve the remaining 1 cup of toasted almonds for garnishing.) Transfer the ice cream to an airtight container and store in the freezer for about 12-24 hours before serving.
Recipe by Pastry Chef Jenny McCoy
Preheat the oven to 176°C. Spread the sliced almonds on a baking sheet and bake until lightly toasted, about 6 to 8 minutes. Set aside to cool to room temperature.
Place the yolks in a large mixing bowl. Cover the bowl with plastic wrap and set aside until ready to use.
In a medium pot, bring the milk, cream, salt, and 50 grams of the sugar to a rolling boil, stirring continuously.
Whisk the remaining sugar into the bowl of yolks until smooth. Gently temper the yolks by slowly adding the hot milk mixture, while whisking constantly. Place the bowl of ice cream base over another bowl of ice water and stir until cooled to room temperature. Add the vanilla bean paste and the almond extract to the ice cream base and stir.
Freeze the mixture in an ice cream machine according to the manufacturer’s directions until ice cream has a smooth, soft-serve-like texture. Remove the ice cream from the machine and fold in 1 cup of the toasted almonds into the ice cream. (Reserve the remaining 1 cup of toasted almonds for garnishing.) Transfer the ice cream to an airtight container and store in the freezer for about 12-24 hours before serving.
Recipe by Pastry Chef Jenny McCoy
Madagascar Bourbon Pure Vanilla Bean Paste
Pure Almond Extract
