Toasted Almond Ice Cream Balls Recipes

TOASTED ALMOND ICE CREAM

Steps:

• Toast the sliced almonds in a large nonstick skillet over medium heat, stirring frequently, until fragrant and lightly browned. When they're done, remove from the heat and transfer to a bowl to cool. Set aside while you make the ice cream base.
• Make your ice bath: Grab a large bowl and a smaller bowl that will nest comfortably inside. Put some ice in the bottom of the larger bowl. Set the smaller bowl on top. Stash this setup in the fridge while you make the ice cream base.
• Put the egg yolks, sugar, and milk in a large, heatproof bowl. Whisk until well combined.
• Cook the ice cream mixture in a double boiler over medium heat, whisking constantly, until it reaches 170 degrees F on a candy thermometer-and is thick enough to coat the back of a spoon well.
• When the mixture is done, strain it into the top bowl of the ice bath that you set up earlier.
• Whisk in the heavy cream, vanilla extract, almond extract, and (optional) Ameretto liquor until the mixture is uniform. Give it a taste, add a little more almond or vanilla extracts if you like. This is basically what your ice cream will taste like, so now is your chance to adjust the flavors if you want to.
• Chill the mixture until completely cold, about 4-6 hours.
• Once it's chilled, process the mixture in your ice cream maker according to the manufacturer's instructions. (Every machine is a little different.)
• Once it starts to firm up in the machine, add your toasted, slivered almonds to the ice cream machine.
• When it's done, transfer it into a freezer-safe container. I like to use 1-lb. bread pans. They hold a rough quart of ice cream perfectly. Cover with plastic wrap (press it down onto the surface of your ice cream).
• Pop your pan into the freezer. Freeze overnight, or until solid.
• Serve and enjoy! Once your homemade almond ice cream is frozen solid, have at it!

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.

TOASTED ALMOND SNOWBALLS

Steps:

• In a medium skillet over medium heat, toast the almond flour, stirring constantly, until golden brown and fragrant, 6 to 8 minutes. Immediately pour flour into a small bowl to cool. Watch carefully: Once the flour begins to toast, it will happen very quickly.
• Using an electric mixer fitted with the paddle attachment or a handheld electric mixer, beat butter and 1 cup confectioners' sugar on low speed until fluffy, 1 to 2 minutes. Beat in egg yolk, brandy and almond extract until well combined.
• Reduce speed to low and gradually add all-purpose flour, salt and toasted almond flour until just incorporated.
• Scrape the dough into an airtight container and refrigerate for at least 2 hours or overnight.
• When ready to bake, heat oven to 350 degrees and line 2 baking sheets with parchment paper.
• Using your hands, roll dough into 1-inch balls and place balls 1 inch apart on the prepared baking sheets. Bake for 12 to 18 minutes, until cookies begin to brown at edges. Rotate cookie sheets halfway through for even baking.
• Place 3/4 cup confectioners' sugar into a sieve. As soon as the cookies come out of the oven, sift a thick layer of confectioners' sugar over the tops. Once cookies are cool, put remaining 3/4 cup confectioners' sugar (plus any sugar in the sieve) into a shallow bowl and toss cookies again in confectioners' sugar.