Toasted Almond & Cherry Ice Cream

Toasted Almond & Cherry Ice Cream might be a good recipe to expand your dessert recipe box. This recipe serves 2 and costs $4.64 per serving. One portion of this dish contains around 29g of protein, 131g of fat, and a total of 1645 calories. 90 people were impressed by this recipe. This recipe from The Messy Baker Blog requires almond extract, almonds, cherries, and whole milk. It will be a hit at your Summer event. From preparation to the plate, this recipe takes roughly 8 hours and 15 minutes. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns an awesome spoonacular score of 89%. Similar recipes are Toasted Almond and Candied Cherry Ice Cream, Dark Truffle, Candied Cherry, and Toasted Almond Ice Cream, and Saffron and Toasted Almond Ice Cream.

Servings: 2

Preparation duration: 480 minutes

Cooking duration: 15 minutes

 

Ingredients:

1/8 teaspoon almond extract

3/4 cup toasted almonds, chopped

2 cups pitted cherries

5 egg yolks

1/2 cup granulated sugar

2 cups heavy cream

1 1/2 teaspoons vanilla paste (or extract)

1 cup whole milk

Equipment:

sieve

sauce pan

bowl

whisk

blender

ice cream machine

spatula

Cooking instruction summary:

Cherries: Add cherries and sugar to a saucepan. Bring the mixture to a simmer over medium-low heat. Simmer for 10-12 minutes until the mixture thickens slightly and the cherries become tender.Ice Cream:In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.In a medium bowl, add the egg yolks. Whisk to combine.Heat the milk, sugar, and remaining cup of heavy cream in a medium saucepan over medium-low heat just until the mixture is hot to the touch (do not boil).Slowly pour the heated milk mixture into the egg yolks, whisking constantly. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 4 minutes. Pour the mixture through the strainer and stir into the cream. Stir in the vanilla and almond extract. Add the mixture to the blender with the cherry syrup. Pulse until smooth. Place the mixture in an airtight container and chill completely before churning, at least 8 hours.When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is finished churning, stir in the chopped cherries and toasted almonds with a rubber spatula. Place ice cream in an airtight container and freeze.

 

Step by step:

Cherries

1. Add cherries and sugar to a saucepan. Bring the mixture to a simmer over medium-low heat. Simmer for 10-12 minutes until the mixture thickens slightly and the cherries become tender.Ice Cream:In a large bowl, add 1 cup of heavy cream and place a mesh strainer on top.In a medium bowl, add the egg yolks.

2. Whisk to combine.

3. Heat the milk, sugar, and remaining cup of heavy cream in a medium saucepan over medium-low heat just until the mixture is hot to the touch (do not boil).Slowly pour the heated milk mixture into the egg yolks, whisking constantly.

4. Add the egg mixture back to the saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 4 minutes.

5. Pour the mixture through the strainer and stir into the cream. Stir in the vanilla and almond extract.

6. Add the mixture to the blender with the cherry syrup. Pulse until smooth. 

7. Place the mixture in an airtight container and chill completely before churning, at least 8 hours.When the mixture is completely chilled, place it in your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is finished churning, stir in the chopped cherries and toasted almonds with a rubber spatula.

8. Place ice cream in an airtight container and freeze.


Nutrition Information:

Quickview
1644k Calories
28g Protein
130g Total Fat
100g Carbs
28% Health Score
Limit These
Calories
1644k
82%

Fat
130g
201%

  Saturated Fat
63g
397%

Carbohydrates
100g
33%

  Sugar
78g
87%

Cholesterol
826mg
276%

Sodium
165mg
7%

Get Enough Of These
Protein
28g
57%

Vitamin E
17mg
120%

Vitamin A
4434IU
89%

Vitamin B2
1mg
77%

Phosphorus
714mg
71%

Manganese
1mg
68%

Calcium
510mg
51%

Magnesium
190mg
48%

Selenium
32µg
46%

Vitamin D
5µg
38%

Fiber
9g
38%

Copper
0.7mg
35%

Vitamin B12
1µg
31%

Potassium
1074mg
31%

Vitamin B5
2mg
29%

Folate
113µg
28%

Zinc
3mg
25%

Vitamin B1
0.34mg
23%

Iron
3mg
21%

Vitamin B6
0.41mg
20%

Vitamin C
11mg
13%

Vitamin B3
2mg
11%

Vitamin K
11µg
11%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Slow Cooker Chicken Mole
Thai Red Curry with Butternut Squash and Chickpeas
Roasted Red Pepper Soup
Healthy Gluten Free Paleo Sweet Potato Pancakes
Strawberry Cheesecake Chimichangas
Maple Walnut Sweet Potato Loaf
Quinoa Egg Salad with Grilled Asparagus
Spiced Sweet Potato Caramels
Ultra Thick and Soft Peanut Butter M&M Cookies
Ultimate Portobello Mushroom Pizza
Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

Popular Recipes
Avocado and Orange Salad With Orange-Ginger Dressing

Foodista

Roasted Parsnips

Simply Recipes

Jamaican Curried Goat

Foodnetwork

Walnut Banana Bread

Taste of Home

Chewy Cream Cheese Brownies

Taste of Home