Burnt Almond Ice Cream

Ingredients

• 2 cups Heavy cream
• 1 cup Whole milk
• 3 4 cup Granulated sugar
• 6 Egg yolks
• 1 teaspoon Vanilla extract
• 1 cup Blanched almonds, finely chopped

Instructions

1. 1Preheat oven to 350°F (175°C). Spread the blanched almonds in a single layer on a baking sheet. Toast in the preheated oven for 10-15 minutes, or until golden brown and fragrant, watching carefully to prevent burning. Let cool completely, then finely chop.
2. 2In a medium saucepan, combine the heavy cream and whole milk. Heat over medium heat until the mixture is hot but not boiling. Remove from heat.
3. 3In a separate bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.
4. 4Slowly pour a small amount of the hot cream mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents the eggs from scrambling. Continue adding the hot cream mixture in a slow, steady stream, whisking constantly until fully combined.
5. 5Pour the custard mixture back into the saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes. Do not boil.
6. 6Strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract and chopped burnt almonds. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to chill completely.
7. 7Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes.
8. 8Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further before serving.