Thu, Dec 5, 2013
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I had almond poppy seed on my mind after a wedding cake that I made this summer. I have a love affair with almond, and I have a natural weakness for ice cream in general, so it goes without saying that I couldn’t stop sneaking spoonfuls of this simple yet intoxicatingly-almond ice cream. I used my French Vanilla Ice Cream recipe, substituting almond extract for the vanilla, and adding poppy seeds for some visual flair. I can’t believe that I have lived this long without having almond ice cream, but I am excited because it certainly won’t be the last time. The richness of the almond flavor makes this decadent flavor a perfect choice for the fall and holiday months.
- 3 eggs
- 2 cups milk (or half and half)
- 1 cup sugar
- 2 cups heavy cream
- 2 tsp almond extract
- 1 Tbsp poppy seeds
- In a large saucepan, beat the eggs, milk and sugar until well blended.
- Cook the egg mixture over low heat for roughly 10 minutes, stirring constantly, until thickened. It should smoothly coat the back of a wooden spoon.
- Let the mixture cool.
- Add the heavy cream and the almond extract.
- Stir until blended and refrigerate the mixture until it is completely chilled, for several hours or up to overnight.
- Following the instructions of your ice cream maker, pour the chilled mixture into your machine and stir it until the ice cream forms.
- As the ice cream mixes, add the poppy seeds and continue mixing.
- It will typically be more like soft-serve when you first make it. If you want firmer ice cream, transfer it to a sealed container once it reaches the soft-serve consistency and let it freeze for several hours until it hardens.
- Recipe makes 1 quart of ice cream.