Ingredients
- For the Vanilla Ice-Cream Base
- 4 eggs separated
- 100g (3½ oz) Caster Sugar
- 300ml Double Cream
- 1 tsp Vanilla Extract
- For the Almond Crunch
- 25g (1 oz) Butter
- 75g (3 oz) Almonds
- 150g (5 oz) Granulated Sugar
Details
servings 6
Level of difficulty Average
Preparation time 120mins
Cost Average budget
Preparation
Step 1
Whisk the egg whites in a large bowl until stiff peaks form when the whisk is removed.
Slowly whisk in the caster sugar, then continue to whisk until the egg whites are stiff and glossy.
Step 2
Whisk the cream in a separate bowl until soft peaks form when the whisk is removed.
Fold the cream, egg yolks and vanilla into the meringue mixture until well combined.
Pour into a plastic container and freeze for at least two hours.
Step 3
To make the almond crunch, first line a baking tray with foil and lightly grease.
Roughly chop the almonds and add them to a heavy bottomed frying pan along with the butter and sugar.
Step 4
Cook over a moderate heat and stir constantly, taking car that it doesn't burn.
When the almond crunch is a golden colour and the sugar has dissolved into a caramel pour on to the prepared tray and allow to cool completely.
Step 5
When completely cooled place into a polythene bag and with a rolling pin break up into small pieces.
Soften the ice-cream and stir the almond crunch through the ice-cream and return to the freezer to re-harden.
To make variations of this ice-cream omit the vanilla and almond crunch and replace with any of the following at step 2;
100g (3½ oz) stem ginger, chopped, plus 4 tbsp syrup from the jar.
2-3 tbsp coffee essence
2 tbsp brandy
150ml sieved raspberry or strawberry purée
100g (3½ oz) raisins soaked in 4 tbsp rum for 2 hours.
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