Recipe: Almond Ice Cream with Strawberry-Amaretto Sauce

Recipe Sources: Ice cream: Weinstein, Bruce.  The Ultimate Ice Cream Book.  William Morrow and Company, New York, 1999 p. 9.  Sauce: Clements, Carole and Elizabeth Wolf-Cohen.  French.  Anness Publishing, London, 2006 p. 249

I love ice cream.  I love it so much that I store the freezer bowl of my ice cream maker far, far away from my freezer.  If I stored it IN the freezer, I'd be making ice cream every day.  I'd also be eating ice cream every day.  Lots of it.  Storing the bowl forces me to plan my frozen, creamy indulgences and prevents impulse ice-cream making.  When I saw that Savor the Thyme, along with Scotty Snacks and Tangled Noodle, was hosting an ice cream blogging event, I had all the excuse I needed. 

My husband complains about the quantity of almonds that I use, so I seriously considered making a different kind of ice cream here.  The book I used has wonderful recipes for honey ice cream and Earl Grey ice cream, which would have been great here.  I decided to stick with almond for two reasons.  First, I had plans for an elaborate pastry shell that would have worked better with almonds.  Secondly, I am pregnant and I wanted almonds.  I wouldn't describe it as one of those stereotypical pregnancy cravings where the wife wakes the husband at three in the morning demanding a peanut butter and pickle pizza, but I am more than willing to use that stereotype to get what I want.  At least when it comes to food! 

The sauce has a story behind it too, of course.  I wanted to dress up the dish and make it more visually appealing by adding a brightly colored sauce.  Strawberries, of course, are no longer in season.  However, when they were in season, I bought a lot of them.  You see, my husband and I have a tradition.  Whenever the Yankees, or another favorite team that we're watching, is getting blown out, we make daiquiris.  In order to save time, I purchased a lot of strawberries, pureed them and froze them in quantities suitable for our daiquiri recipe.  Then I found out about the impending arrival of the Fearless Fetus, which put a real damper on our daiquiri drinking.  (Fortunately the Yankees' season improved dramatically after we found out about FF - otherwise this would be a lot harder!)  Anyway, since I'm not drinking daiquiris right now, I figured I might as well use the puree for the sauce. 

The result was exactly what I wanted it to be.  I could smell the almond as soon as I took the lid off the ice cream container.  The strawberries don't overpower the almond, but provide a nice counterpoint to them.  Try this sometime soon and enjoy! 

Almond Ice Cream with Strawberry Sauce (serves 6; approx. $1.71/serving)

2 cups strawberry puree, thawed

1 tablespoon lemon juice

2 tablespoons turbinado sugar

3 tablespoons Amaretto liqueur

7 ounces almond paste (store bought or homemade)

2/3 cup sugar

3 eggs

1/2 teaspoon almond extract

1/4 teaspoon salt

2 cups half and half

1 cup heavy cream

Equipment:

• Ice cream maker
• Bowls
• Saucepan
• Strainer
• Electric mixer
• Whisk

1. To make the sauce, combine the first four ingredients in a bowl and whisk until thoroughly combined.  If you had to use the microwave to thaw frozen puree, it may be a little discolored.  A few drops of red food coloring should solve that problem for you.  Transfer the sauce to some sort of container - I used a squeeze bottle, but that's by no means mandatory - and refrigerate until ready to use.
2. To make the ice cream, combine the almond paste and sugar in a medium bowl.  Use an electric mixture to combine until smooth.
3. Add the eggs one at a time, beating well after each addition.
4. Add the almond extract and salt.
5. Bring the half-and-half slowly to sa simmer in a saucepan.
6. Slowly beat the half and half into the almond paste mixture, then pour the entire mixture back into the pan and heat over low heat. 
7. Stir constantly until the mixture thickens.  Do not let the mixture boil or the eggs with scramble, and that is no fun at all.
8. Remove from heat and strain into a clean vessel.
9. Allow the custard to cool a bit, then stir in the cream.
10. Refrigerate at least six hours or overnight.
11. When you're ready to churn, stir the custard and pour it into the bowl of your ice cream maker.  Churn 30 minutes or according to the manufacturer's instructions. 
12. Pour into clean containers and freeze until ready to serve.
13. When you're ready to enjoy your almondy treat, dish into your favorite ice cream dishes, top with the sauce and enjoy. 

Comments

[Chris]

Ok, you convinced me. It's time do drag out the Cuisinart ice cream maker for the first time this year. I can't believe it's almost the end of July and I haven't used it yet.

[Juliana]

Wow, I need to get an ice cream maker...love the ocmbination of flavors...yummie!

[Fearless Kitchen]

Juliana - the ice cream maker is one of the favorite gifts I have ever received. I wish I had more room in my freezer to store the bowl!

Chris - I can't believe it either. Of course, here in "sunny" New England, we eat (and therefore make) ice cream year-round.

[Natasha - 5 Star Foodie]

I don't think I've ever tried an almond ice cream. I must make some - I think it will be my new favorite flavor!

[Fearless Kitchen]

Natasha - do try it! It is so good!

[marguerite]

This looks awesome. My son LOVES almonds... I might have to give this a try!!

[Fearless Kitchen]

Marguerite - Thanks! Good for your son - almonds are so good for you!

[Ice maker troubleshooting]

The book I used has wonderful recipes for honey ice cream and Earl Grey ice cream,