Saturday, April 19, 2008

Semester Almost Over Almond Ice Cream

1 qt ice cream base
2 tsp almond extract
2/3 c roasted almonds, chopped or slivered

Add almond extract to ice cream base and freeze normally. Add almonds a couple minutes before the ice cream is finished. Make sure to chill the nuts after roasting.

I used the Eggless Base and Frontier almond extract, and the ice cream has a very strong almond flavor. It's one of my new favorites.

Eggless Ice Cream Base

3/4 c sugar
1/8 tsp guar gum
2 c heavy cream
1 c milk

Mix the guar gum and sugar and whisk gradually into the cream and milk. Transfer to ice cream maker and freeze according to maker instructions. Makes generous quart.

The great thing about this recipe is that it requires no cooking and you don't have to worry about raw eggs. Also I really like the smooth texture. Do not use more than 1/8 tsp guar gum - it's very potent, and the ice cream becomes gummy if you use too much.

Update: I've also been testing eggless versions of the older recipes and posting results in the comments. So far I've done Honey Pecan and Mexican Chocolate.