ALMOND ICE CREAM
ALMOND ICE CREAM
This ice cream is a very reasonable facsimile to what you’ll get at Bashir’s, if you happen to be in Paris. Here I make a traditional vanilla crème anglaise, and whisk almond paste into it while it’s still hot so the paste and the crème anglaise meld together perfectly. You’ll love this, and your guests will sign up for seconds. It’s ASTUCE: the best almond paste I’ve had is Damiano brand. If you can’t find it, use what you do find in your local grocery (you can order almond butter at https://www.prana.bio/en_ca/organic-almond-butter as well).
ALMOND ICE CREAM
ALMOND ICE CREAM
This ice cream is a very reasonable facsimile to what you’ll get at Bashir’s, if you happen to be in Paris. Here I make a traditional vanilla crème anglaise, and whisk almond paste into it while it’s still hot so the paste and the crème anglaise meld together perfectly. You’ll love this, and your guests will sign up for seconds. It’s ASTUCE: the best almond paste I’ve had is Damiano brand. If you can’t find it, use what you do find in your local grocery (you can order almond butter at https://www.prana.bio/en_ca/organic-almond-butter as well).
Servings
3cups
Servings
3cups
Ingredients
  • 3cups half and half750 liter
  • 1 vanilla beanslit down the center
  • 7 large egg yolks
  • 1cup vanilla sugar200g
  • 1 small pinch sea salt
  • 2/3cup almond pasteDamiano brand preferred, 150ml
Instructions
  1. Scald the half and half with the vanilla bean in a large, heavy-bottomed saucepan over medium heat. Remove from the heat, cover, and infuse for 20 minutes.
  2. In a large bowl, whisk together the egg yolks with the sugar and the salt until they are pale yellow and light. Slowly whisk in the warm infused half and half, then return the mixture to the pan that held the half-and-half and vanilla beans, after rinsing it first.
  3. Prepare a bowl with a sieve resting on it, right next to where you are working.
  4. Cook the custard mixture over medium heat, stirring slowly but constantly in a figure eight motion, until it is thickened. There are many ways to test the proper thickness, but the best one is just to “feel” it – it will feel quite thick, then will feel thinner, then it will thicken up again and you’ll feel a slight resistance as you stir. If it takes forever and the mixture isn’t thickening, you’ll have to brave it and turn up the heat, then stir and watch like a hawk. The second you feel it thicken, pour it through the sieve and into the bowl.
  5. Whisk the almond paste into the hot custard, return the vanilla bean to it, let the mixture cool, then chill it thoroughly. After removing the vanilla bean, make the ice cream according to the manufacturer’s instructions.