Toasted almond ice cream with candied cherries and Chocolate

Yields 1 1/2 Quarts

Ingredients

1 cup (250 ML) whole milk

3/4 cup sugar

Pinch of salt

2 Cups (500 ML) heavy cream

1 1/2 cup Toasted almonds 1/2 cup coarsely chopped

5 large egg yolks

Splash of almond extract

1/4 semi sweet or dark chocolate coarsely chopped

Method

Toast almonds for about 8-10 mins in a 350F oven. Set aside and let cool, reserve 1/2 cup of the toasted almonds and coarsely chop. Warm the milk, sugar, salt, and 1 cup of the heavy cream in a saucepan. Add in 1 cup of the toasted almonds to the saucepan. Cover and let rest overnight in the fridge or at least for a couple of hours.

The next day strain the almonds over a fine mesh sieve and press out as much liquid as you can. Discard almonds. ( or you can eat them, such a sweet treat). Rewarm the almond infused milk and add in the remaining cream. Whisk the egg yolks together. Slowly pour over the warmed milk mixture over egg yolks, whisking constantly. Then scrape egg yolk mixture back into the saucepan. With a spatula mix constantly until the mixture thickens and coats the back of the spatula. Strain the custard through a strainer, Add the almond extract and stir.

Cover the mixture with plastic wrap so it doesn’t create a film on top and chill in the fridge until chilled through.  Follow your ice cream machines manufacturing instructions. Once done churning, fold in the remaining 1/2 cup of toasted almonds, candied cherries, chocolate of your choosing. Place back in the freezer to firm up before serving!

Enjoy!