Ice Cream, Toasted Almond
Hope y'all enjoy this as much as I did!
Recipe By : Judi
Serving Size : 1 Preparation Time :0:00
Categories : Desserts, Frozen Fat Fast Veggie Ovo-Lacto
Amount Measure Ingredient
4 Ounces Almonds -- 23.1/12.4
2 Tablespoons Unsalted Butter
1/2 Teaspoon molasses, blackstrap -- 2.1/0
1 pinch salt
1 1/2 Teaspoons sweetener, stevia liquid (white)
2 1/2 cups Whipping Cream 35% -- 6/0
2 Whole large eggs
4 large egg yolks -- 3/0
3 Teaspoons sweetener, stevia liquid (white)
1 1/2 Teaspoons almond extract
Preheat the oven to 300F. Spread the almonds (natural whole, slivers or flaked) out on a baking tray and bake until well-browned, about 10-15 minutes.
Remove from the oven and cool. Chop coarsely if whole almonds used.
In a small frying pan, melt the 1 Tbsp butter over low-medium heat and "simmer" until it turns a rich and nutty-smelling brown. Stir the molasses into 1.5 Teaspoons of the liquid Stevia, then stir the almonds, the molasses mixture and the pinch of salt into the browned butter. Set aside to cool.
Heat the cream to almost scalded over low-medium heat (small bubbles start to form on the side of the pan). While the cream is heating, beat the eggs, yolks, remaining sweetener, salt and extract til foamy. Temper the eggs with some of the hot cream, then pour back into the saucepan and heat, whisking constantly, til mixture thickens slightly (coats the back of a spoon). Chill completely (overnight or 4-6 hours) then process in an ice cream maker following manufacturer's instructions, adding the toasted almonds about halfway through the process.
Copyright LowCarb FoodExperts Canada, Judith van den Broek
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NOTES : Whole Recipe: 3338 kCals, 334g fat (88%), 44.1/12.4g carb/fiber = 32g net, 59g protein, 233mcg folacin, 865mg calcium, 530mg sodium.
Per serving (10 x 1/2 cup): 334 kCals, 33g fat, 3.2g net carbs, 6g protein
November 2001 - "Let's Talk About Holiday Meals Post"