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    Vanilla and Almond Ice Cream

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    Vanilla and Almond Ice Cream

    This recipe may be made by hand, or using an ice-cream maker. To make a good old-fashioned vanilla ice cream, just leave out the almonds and almond essence.

    • Vegetarian
    • Preparation time: 20 minutes, plus infusing and freezing
    • Total time: 20 minutes, plus infusing and freezing 20 minutes

    Serves: 6 - 8


    • 568ml carton double cream
    • 300ml whole milk
    • 2 vanilla pods, split
    • 6 large egg yolks
    • 50g caster sugar
    • 1-2 tsp almond essence
    • 100g toasted, flaked almonds


    1. Put the cream, milk and vanilla pods in a heavy-based pan. Heat to just below boiling point. Remove from the heat. Leave to infuse for an hour.
    2. Remove the pods and scrape their seeds back into the cream. Gently heat up the cream again. Meanwhile, beat the egg yolks and sugar together in a bowl until thick and creamy. Pour on the hot cream mixture, whisking. Return to the pan and heat very gently, stirring, until the custard thickens enough to lightly coat the back of a wooden spoon - 10-12 minutes. Pour the custard into a clean bowl and allow it to cool. Add the almond essence and mix well. You can chill the custard for a few hours at this stage.
    3. Process the almond custard in an ice cream maker until thick. Transfer to a freezer container and freeze until firm. Alternatively, put the custard in a freezer container, and freeze for 2 hours. Whisk well to break up the ice crystals. Return to the freezer, and repeat the process twice more or until very thick. Then freeze overnight or until firm.
    4. Put a large baking sheet in the freezer for about 30 minutes. Remove the ice cream from the freezer for 5 minutes, then scoop into large balls. Roll each ball in flaked almonds, place on the cold baking sheet, and return to the freezer for an hour. Remove from the freezer a few minutes before serving.

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