Salted Almond No Churn Ice Cream
salted almond no churn ice cream
Nutty, sweet with a lick of sea salt, this is one of my favourite no churn ice creams to make. Make sure you use a good flakey sea salt. I always use Maldon. You can switch up the almonds and almond butter for other nuts too. Hazelnut and hazelnut butter work well too as does peanut.
| Makes one 2lb container of ice cream |
Ingredients
75g almonds
100g almond butter
70g runny honey
3tbsp almond liquor such as amaretto
Maldon sea salt
3 large eggs
80g caster sugar
220g double cream
Method
Preheat your oven to 190° C fan setting and place your almonds onto a clean baking tray. Roast for 10 minutes until they are lightly browned and begin to smEll nutty. Allow to cool before roughly chopping.
In a small bowl mix together the almond butter, honey, almond liqueur, and 1 teaspoon of Maldon sea salt, until you have a smooth glossy mix.
Separate to your eggs, placing the yolks into a small bowl and the whites into a large mixing bowl. Whisk the yolks using a fork.
Using an electric whisk, beat the whites until they begin to form frothy peaks, then slowly add the caster sugar and continue to beat until you reach stiff peaks.
In a separate bowl beat the cream (using the electric whisk or a hand whisk if you prefer) until soft peaks form. Be sure not to over whisk.
Fold the yolks into the cream. Then take roughly half of the egg white mix and fold into the cream gently to loosen it.
Transfer the cream mix into the bowl with the egg whites along with half of the almond butter mix and half the chopped almonds. Fold gently to combine.
Pour half of the ice cream into a 2lb loaf tin or Pyrex dish. Drizzle half of the remaining almond butter mixture over the ice cream, sprinkle over half of the remaining chopped almonds, and another pinch of Maldon sea salt.
Pour over the remaining ice cream mix, smoothing over with a spatula. Drizzle over the remaining almond butter mix, using a spoon to marble the top. Sprinkle over the remaining chopped almonds and another pinch of Maldon sea salt.
Cover the top with a piece of baking parchment and wrap with cling film or beeswax wrap.
Freeze for at least 6 hours or ideally overnight.
Enjoy this no churn ice cream as it is or with grated chocolate and more Maldon sea salt if you like.
For more Summer dessert recipes try this Nectarine Galette or this Lemon layered raspberry jam cake.
