Almond Ice Cream With Almond Toffee Crunch Recipe 435 Recipes

ALMOND ICE CREAM

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

TOFFEE CRUNCH ICE CREAM

Steps:

• In a saucepan, combine the egg, sugar and salt. Gradually add milk. Cook and stir over medium heat until mixture reaches 160° and coats the back of a metal spoon. Remove from the heat. Whisk in chocolate, then add cream, coffee and vanilla. Refrigerate for at least 2 hours., Fold in candy and nuts. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the freezer for 2-4 hours before serving.

ALMOND DELIGHT ICE CREAM

Steps:

• Beat sugar into the eggs in small amounts, assuring each addition dissolves completely before introducing the next.
• Whisk cream, milk, vanilla extract, and almond extract into the egg mixture; fold almonds into mixture.
• Pour into the container of an ice cream maker; freeze according to the manufacturer's instructions.

TOFFEE ALMOND SANDIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, eggs and extract. Combine the flours, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in almonds and toffee bits. , Shape into 1-in. balls; roll in sugar. Place on ungreased baking sheets and flatten with a fork. Bake at 350° for 12-14 minutes or until lightly browned.

ALMOND ICE

Steps:

• Soften gelatin in 1 cup cold water. Add 2 1/4 cups boiling water and sugar. Stir until thoroughly dissolved. Add 3 cups cold water and the almond extract. Mix well.
• Pour gelatin mixture into a 9x13 inch pan and refrigerate for at least 4 hours. Cut into 1 inch squares and serve in a bowl with cut fruits.

ALMOND CRUNCH TOFFEE

Steps:

• Line a 13-in. x 9-in. pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. In a heavy 3-qt. saucepan, melt remaining butter. Stir in the sugar, water and salt. Cook over medium heat until a candy thermometer reads 240° (soft-ball stage), stirring occasionally. , Stir in almonds. Cook until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat; stir in baking soda until light and foamy. Pour into prepared pan. Sprinkle with chocolate; let stand for 5 minutes. Carefully spread chocolate; sprinkle with pecans and peanuts. Cool on a wire rack for 30 minutes. , Sprinkle with coffee beans; press down lightly. Chill for 1 hour or until chocolate is firm. , In a microwave, melt white chocolate, stir until smooth. Drizzle over candy. Chill 30 minutes longer or until firm., Using foil, lift candy out of pan; discard foil. Break candy into pieces. Store in an airtight container.

ALMOND CRUNCH

Steps:

• Line a 15x10x1-in. baking pan with foil; line the foil with parchment. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Cool on a wire rack for 5 minutes. Meanwhile, melt chocolate chips and shortening; stir until smooth. Stir in almonds; spread over top. Cool for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

ALMOND ICE CREAM WITH ALMOND TOFFEE CRUNCH RECIPE - (4.3/5)

Steps:

• Make the ice cream base: Heat the quart of goat's milk and 1/2 cup of sugar with the whole almonds just 'til the edges start to bubble. Turn off the heat and let sit for about an hour. Remove the almonds and set aside. Add a pinch of salt and reheat until the edges start to bubble. Turn off the heat. Whisk the egg yolks with the other 1/2 cup of sugar. Add a small amount of the hot milk to the egg mixture to temper it - whisk quickly so the eggs don't curdle. Add a bit more. Then add the egg mixture to the milk mixture and reheat over med heat until the mixture coats the back of a spoon. Pour into a bowl and cool over night. Preheat your oven to 350°. Peal the almonds you had set aside and dry. Place on a cookie sheet and bake in the oven until they start to brown and pop. It should take about 15 minutes but watch them - they will turn quickly. Remove from the oven and chop to use in the toffee. To make the toffee: This is a slight change to a recipe from AllRecipes.com In a large, heavy bottomed sauce pan melt the butter, salt and sugar together, stirring until the butter is melted. Allow to boil and cook until it reaches 285° (137°C) on a candy thermometer stirring occasionally. While this is cooking line a heavy duty, rimmed baking sheet with foil, parchment or a silpat mat. As soon as the toffee reaches the desired temperature pour it onto the prepared pan. Sprinkle the chips over the top - I did mine half on one side, half on the other. Let it sit for a bit for the chips to melt then spread them around evenly. Sprinkle the almonds on top and press in to set. Put in the refrigerator to harden. After it has set take enough off to chop so you have 1 cup of pieces to add to the finished ice cream. Enjoy the rest! When you are ready to make the ice cream set up your machine per it's instructions - I have a Cuisinart quart and a half machine. Add the base mixture to the machine and add the additional half cup of milk. Let the machine run and just before the ice cream is ready to remove to the freezer add in the cup of chopped toffee. Remove to a container to freeze.