I can’t get enough. I love making ice cream in ways I thought were not possible. Is not even baking. And I didn’t even know I love ice cream so much. But oh, I do. Homemade ice cream is my favorite thing to eat. And this would be the first situation where I would choose vanilla over chocolate. I just don’t dig chocolate ice cream that much. Maybe I havent tried the right one. Next on my list! 🙂

But right now I have to tell you about this amazing ice cream Can you guess? No, is not “just” an Almond Ice Cream. This, my dear beloved, is a Salted Butterscotch Almond Ice Cream. You’re welcome. But really, you should thank my huge inspiration...Canelle et Vanille (jesus christ, what a beautiful blog) and her incredible sounding ice cream Butterscotch Smoked Almond Ice Cream. When I read those words together my jaw dropped to the floor and I don’t think I can pick it up just yet. I mean, smoked…almonds…butterscotch…ice cream. oh my god, send help please.

There was just no way of finding smoked almonds in this hole. So I changed things up a bit and ended up with this beautiful concoction. I used less butter, but decided to use evaporated milk for the whole milk. You can totally use whole milk, but the evaporated gave this ice cream that something extra, flavor-wise, and made the texture ultra creamy. I wish I could really describe to you just how creamy this ice cream really was. Is too much.

Is almost too much.

This fulfilled all my expectations. You know, I really hate those so called “Almond” ice creams that are nothing more than vanilla with chopped almonds. And they don’t even toast them. They are often super icy and just plain bland. I hate bland things. I wanted this to taste like almonds, so no vanilla (you can use it) and quite a bit of almond extract. And I toasted the almonds because life is not worth it without that. By far, the richest, creamiest most velvety thing I’ve ever made. I’m so sad is all gone.

I kinda hated my huge ice cream maker (my mom gave it to me) but then I discovered The Pioneer Women has the exact same one! so yeah, it can’t be that bad. Oh, I should tell you that the original recipe tells you not to caramelize the sugar or it’ll be bitter. I’m a revel (or just stupid) and decided to do it anyway. It wasn’t bitter at all! it gave the ice cream a richer butterscotch flavor. The only problem is that some of the sugar clumped, but with leaving it to cook a little longer, they dissolved, so everything is good. Do this. Today. Or tomorrow, but do it.

Salted Butterscotch Almond Ice Cream

Recipe Adapted from Cannelle et Vanille

2 cups of heavy cream
1 cup of evaporated milk (you can use whole, but it’ll be slightly less rich)
1 teaspoon almond extract
1 Tablespoon of butter (I used salted)
1 cup of sugar
1/2 tsp salt
6 egg yolks
a little less of 1 cup of toasted almonds, roughly chopped.
In a medium saucepan, melt the butter and let it brown. Once browned, add the sugar and combine. Let the sugar melt and cameralize to a light golden.  Add the heavy cream, evaporated milk and salt and bring them to a boil.

Whisk the egg yolks in a bowl and temper the liquid into them. Return the custard back to the pot and cook on low heat until it thickens enough, so when you run your finger through the back of the spoon, the mark should remain there. Or, until it reaches 84C or 183F. Strain the custard through a fine sieve and chill it over an ice bath. When cooled, refrigerate the mixture overnight. Churn it in the ice cream machine and add the chopped toasted almonds at the end. Freeze.

Lick everything you used to make the ice cream. Feel guilty but oh so good. Now go do some hot yoga to feel better.

Oh so creamy (Did I say that? it really, really is!) Everyone loved this. I want to make more ice cream. I want YOU to make it. And to listen to this super cute and catchy song. (If You’re Wondering If I Want You To) I Want You To by Weezer. Love the lyrics, love the video. I love summer.

And I love you (:

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October 16, 2010

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