This ice cream is a fun play on the classic butter pecan flavor. It gets updated to use trendy, superfood almonds and fresh, seasonal cherries are also added in for a bit of a bite!
Makes about 1/2 litre or 2 gallons
My dad's favorite ice cream is butter pecan. As a kid, I used to hate it! I always thought: why would you put nuts in ice cream when you could have chocolate chips or cookies? I'd still choose a good Oreo cookies and cream ice cream over anything with nuts, but this frozen treat is fast becoming a new favorite!
The almonds get the butter business the way pecans usually do and they really impart their nutty flavor as well as a buttery smoothness. Pairing them with fresh cherries, just makes sense. The tartness is undercut slightly by the cream and sugar, but echoed with the cherry juice, creating a delicious combination of flavors that's slightly complex: a little bit salty and a whole lot sweet.
Did I mention that you don't need an ice cream maker? This no churn ice cream goes straight from the pot to the freezer, and since there's no milk in it, you don't have to worry about pesky ice crystals making your scoops crunchy.
Don't forget to link up your best Man Food recipes at #GetHimFed! You'll find the link up plus features from last week's party here.
1 cup almonds, roughly chopped
3 tbsp slightly salted butter
For the ice cream
1/2 cup cherry juice or squash
1 tbsp caster/superfine sugar
2 cups cherries, pitted and chopped
4 egg yolks
70g sugar
600 ml double/heavy cream
1.Mostly melt butter in a small skillet.
2. Tumble in chopped almonds and allow to brown for 5 or 6 minutes or until thoroughly golden. When sufficiently colored, remove the entire pan from the heat but leave the almonds in the pan until they cool completely.
4. Cook the cherries with the caster sugar and squash until most of the liquid has reduced. You might need to mash the cherries using a potato masher if you find that you have really big pieces of cherry.
5. While the liquid is reducing, whisk the yolks together in a bowl large enough to contain all of the ingredients. Set aside.
6. Add the cream to the pan with the cherries and bring to the boil.
7. Stir in the remaining sugar bit by bit with a wooden spoon until it has all dissolved.
8. Slowly whisk about 1/3 of the hot cream and cherries into the egg yolks. Be sure to do this bit ever so slowly, whisking all the while, to avoid curdling. Once the yolks have been tempered, add the rest of the cream and cherries, whisking as you go.
9. Stir in almonds.
10. Decant everything into a freezer-friendly container and freeze for at least three hours.
There's no need to stir the ice cream while it is setting. Simply put it in the freezer and forget about it until you're ready to serve. You'll have a layer of cream without any cherries and almonds on top and the bottom will look like tuttifrutti. This isn't a problem and it should scoop smooth and fine. I served it as is, but I love the idea of squirting on some cream and topping with a marischino cherry!
Makes about 1/2 litre or 2 gallons
My dad's favorite ice cream is butter pecan. As a kid, I used to hate it! I always thought: why would you put nuts in ice cream when you could have chocolate chips or cookies? I'd still choose a good Oreo cookies and cream ice cream over anything with nuts, but this frozen treat is fast becoming a new favorite!
The almonds get the butter business the way pecans usually do and they really impart their nutty flavor as well as a buttery smoothness. Pairing them with fresh cherries, just makes sense. The tartness is undercut slightly by the cream and sugar, but echoed with the cherry juice, creating a delicious combination of flavors that's slightly complex: a little bit salty and a whole lot sweet.
Did I mention that you don't need an ice cream maker? This no churn ice cream goes straight from the pot to the freezer, and since there's no milk in it, you don't have to worry about pesky ice crystals making your scoops crunchy.
Don't forget to link up your best Man Food recipes at #GetHimFed! You'll find the link up plus features from last week's party here.
Ingredients:
For the almonds1 cup almonds, roughly chopped
3 tbsp slightly salted butter
For the ice cream
1/2 cup cherry juice or squash
1 tbsp caster/superfine sugar
2 cups cherries, pitted and chopped
4 egg yolks
70g sugar
600 ml double/heavy cream
Instructions:
Fresh Cherry & Buttered Almond No Churn Ice Cream1.Mostly melt butter in a small skillet.
2. Tumble in chopped almonds and allow to brown for 5 or 6 minutes or until thoroughly golden. When sufficiently colored, remove the entire pan from the heat but leave the almonds in the pan until they cool completely.
4. Cook the cherries with the caster sugar and squash until most of the liquid has reduced. You might need to mash the cherries using a potato masher if you find that you have really big pieces of cherry.
5. While the liquid is reducing, whisk the yolks together in a bowl large enough to contain all of the ingredients. Set aside. 6. Add the cream to the pan with the cherries and bring to the boil.
7. Stir in the remaining sugar bit by bit with a wooden spoon until it has all dissolved.
8. Slowly whisk about 1/3 of the hot cream and cherries into the egg yolks. Be sure to do this bit ever so slowly, whisking all the while, to avoid curdling. Once the yolks have been tempered, add the rest of the cream and cherries, whisking as you go.
9. Stir in almonds.
10. Decant everything into a freezer-friendly container and freeze for at least three hours.
There's no need to stir the ice cream while it is setting. Simply put it in the freezer and forget about it until you're ready to serve. You'll have a layer of cream without any cherries and almonds on top and the bottom will look like tuttifrutti. This isn't a problem and it should scoop smooth and fine. I served it as is, but I love the idea of squirting on some cream and topping with a marischino cherry!
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Dear! this absolutely amazing! I saved the recipe hope to make soon sigh!! (how many recipes we save)
ReplyDeleteLove this!!!
Really Nice Post..
ReplyDeletesugar Dummies