#alomnds

Tools required:

Ice Cream Maker

Large spoon, preferably wooden

Medium sized sauce pan

2 metal bowls*

Whisk**

1 medium bowl

An egg separator (optional)

Measuring cups

1 medium sieve

Candy thermometer

1 medium plastic container

*This is important for the cool down process

**If you have a handheld mixer with a whisk attachment I would recommend using it; otherwise, prepare for a serious arm workout.

  Recipe:

1 cup heavy whipping cream

1 cup of Almond Milk

1-2 Vanilla beans

½ cup of granulated sugar

5 egg yolks

½ cup of almond pieces or slivers

Start with the prep work first. Spilt the vanilla beans and remove as much of the seeds from the center as you can and SAVE THE PODS so you can get additional flavoring/seeds from them.

Separate the egg yolks from the whites.

Setup your cool down station. Take the larger of the metal bowls and fill it half way with cold water and ice. Then place the smaller of the metal bowls inside it in preparation of what’s to come.

Combine the heavy whipping cream, almond milk, vanilla beans and pods in a medium sauce pan and bring to a boil over medium-high heat, stirring constantly.

As soon as it starts to boil, remove it from the heat and take out the pod(s).

In a medium bowl combine the egg yolks and sugar and whisk until combined and the mixture turns a light color.

Slowly add the milk mixture to the egg mixture while whisking constantly. This will keep the eggs from cooking while you are adding the heat.

Once fully incorporated, pour the mixture back into the pot and add the candy thermometer. Place the pot over med heat and stir constantly until the candy thermometer reads 180 degrees. This will kill any bacteria from the eggs.

Now it’s time to move over to your cool down station you setup at the beginning of the process. Remove the candy thermometer and pour the mixture, through the sieve, into you the smaller of the two metal bowls and whisk the mixture until it is cool to the touch.

Pour the mixture into your plastic dish and put it in the fridge overnight.

Setup your ice cream maker and pour the mixture into the maker. Follow the instructions for your ice cream maker, but it should be done in about 20-25 minutes. Towards the last minute or two of mixing add in the almond pieces.

Pour the mixture back into the plastic dish and place it in the freezer for 2-3 hrs to let it fully set.

When complete you garnish with some additional almonds and let the debauchery….I mean wholesome consumption begin ^_^

Final Note:

For those of you who wonder vanilla beans vs vanilla extract vs imitation vanilla extract who’ll notice?!? There is a difference and it can be tasted. Yes, vanilla beans, although a lot more accessible now, can be a bit pricey; however, I have found you can get quality vanilla beans either online or at a big box store and the ratio of beans purchased to cost make it fairly cost effective. A quality vanilla extract can be just as good to. You can go for the Madagascar or Tahitian option and again you can find cost effective versions online and at times in the big box stores in your area, depending on where you live. The last option, and my least favorite, would be imitation vanilla extract. I know, I know, it is the cheapest option out of the three and for those on a budget, you might think, it’s the most cost effective option out of the bunch; however, when you take into account that most imitation vanilla extract isn’t made with actual vanilla beans (at times they will use the bark from the vanilla tree along with other “flavoring” and non-vanilla bean related items in order to get the look and taste most are familiar with) it’s a pretty unsettling thought. I plead to your frugal side and say save up the money and get something of good quality. You can feel better about your baking because you know you’re putting quality/ healthier ingredients into it which will help you get better results and taste. Plus, you’ll be smiling more and a smile is always the best accessory. *phew* okay I’m getting off my soapbox now.