Almond Ice Cream with Almond Toffee Crunch

By á-34430

Homemade almond goat's milk ice cream with the addition of homemade almond toffee crunch

Ingredients

• For the ice cream:
• 1 quart plus 1/2 cup goat's milk (or if using cow's milk use half full fat milk and half heavy cream)
• 4 egg yolks
• 1 cup ranulated sugar, divided
• 1 cup plain, whole almonds
• pinch of salt
• For the Almond Toffee Crunch:
• 1 cup chopped, toasted almonds from ice cream
• 2 cups butter
• 2 cups granulated sugar
• 1/4 tsp salt
• 1 cup semi sweet chocolate chips
• 1 cup milk chocolate chips

Details

Servings 6
Adapted from brokenteepee.com

Preparation

Step 1

Make the ice cream base:

Heat the quart of goat's milk and 1/2 cup of sugar with the whole almonds just 'til the edges start to bubble. Turn off the heat and let sit for about an hour. Remove the almonds and set aside.

Add a pinch of salt and reheat until the edges start to bubble. Turn off the heat. Whisk the egg yolks with the other 1/2 cup of sugar. Add a small amount of the hot milk to the egg mixture to temper it - whisk quickly so the eggs don't curdle. Add a bit more. Then add the egg mixture to the milk mixture and reheat over med heat until the mixture coats the back of a spoon.

Pour into a bowl and cool over night.

Preheat your oven to 350°.
Peal the almonds you had set aside and dry. Place on a cookie sheet and bake in the oven until they start to brown and pop. It should take about 15 minutes but watch them - they will turn quickly. Remove from the oven and chop to use in the toffee.

To make the toffee:

This is a slight change to a recipe from AllRecipes.com

In a large, heavy bottomed sauce pan melt the butter, salt and sugar together, stirring until the butter is melted. Allow to boil and cook until it reaches 285° (137°C) on a candy thermometer stirring occasionally.

While this is cooking line a heavy duty, rimmed baking sheet with foil, parchment or a silpat mat.

As soon as the toffee reaches the desired temperature pour it onto the prepared pan. Sprinkle the chips over the top - I did mine half on one side, half on the other. Let it sit for a bit for the chips to melt then spread them around evenly. Sprinkle the almonds on top and press in to set.

Put in the refrigerator to harden. After it has set take enough off to chop so you have 1 cup of pieces to add to the finished ice cream. Enjoy the rest!

When you are ready to make the ice cream set up your machine per it's instructions - I have a Cuisinart quart and a half machine. Add the base mixture to the machine and add the additional half cup of milk. Let the machine run and just before the ice cream is ready to remove to the freezer add in the cup of chopped toffee.

Remove to a container to freeze.