Toasted Almond Amaretto Ice Cream Recipes

Steps:

• Mix heavy cream, half-and-half, and sugar in a large bowl until sugar is dissolved. Add amaretto liqueur and vanilla extract.
• Pour milk mixture into an ice cream maker and freeze according to the manufacturer's instructions until ice cream reaches 'soft-serve' consistency. Transfer ice cream to a lidded container. Freeze for about 2 hours before serving.

Steps:

• In a large bowl, beat cream until stiff peaks form; set aside. In a small saucepan, heat milk to 175°, stirring constantly. Whisk a small amount of the hot mixture into egg yolks. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. Remove from the heat., Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in Amaretto and extract. Fold in whipped cream and toasted almonds. Pour into a 9-in. square pan; cover and freeze for 4 hours or until firm., In a microwave, melt chocolate chips; stir until smooth. Cut ice cream into squares. Drizzle each serving with chocolate; sprinkle with almonds.

Steps:

• Bring cream and milk to simmer in heavy medium saucepan. Whisk yolks, sugar, and corn syrup in large bowl to blend. Gradually whisk in hot cream mixture. Return to saucepan; stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into medium bowl. Chill until cold. Whisk in amaretto. Process in ice cream maker according to manufacturer's instructions. Fold in almonds. Transfer to covered container and freeze. (Can be made 1 week ahead. Keep frozen.)

Steps:

• Make the crust:
• In a bowl stir together with a fork the wafer crumbs, the almonds, and the butter until the mixture is combined well, pat the mixture onto the bottom and side of an oiled 10-inch fluted tart pan with a removable rim, and freeze the crust for 30 minutes, or until it is firm.
• Make the filling:
• In a food processor blend the almonds, scraping down the sides occasionally, for 5 minutes, or until they form a nut butter, and with the motor running add the Amaretto. Add the ice cream and the chocolate and pulse the motor 6 to 8 times, or until the filling is smooth and combine well.
• Transfer the filling to the crust, spreading it evenly. Garnish the top of the tart with the almonds and the chocolate and freeze the tart, uncovered, for 1 hour. Cover the tart with plastic wrap and freeze it overnight.

Steps:

• Melt the butter in a Cuisinart® EveryDay Stainless 10 - inch skillet. Add the slivered almonds and kosher salt. Cook over medium low heat until almonds are toasted and golden, stirring frequently, about 4 - 5 minutes. Remove from the heat, strain (the butter may be strained and reserved for another use, it will have an almond flavor) and chill the nuts. In a medium bowl, use a Cuisinart® Hand Mixer on low speed to combine the milk and sugar until the sugar is totally dissolved, about 1 - 2 minutes. Stir in the heavy cream, and extracts. Cover and chill if not mixing immediately. Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. While the mixture is freezing, chop the cooled slivered almonds roughly. Add the chopped nuts to the mixture during the last 5 minutes of freezing. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours until firm. If made ahead, take ice cream out of freezer 10 - 15 minutes before serving.

Steps:

• Place the half-and-half, milk, dry milk, egg substitute, agave nectar, vanilla extract, amaretto, and salt in a food processor and blend until well combined, about 1 minute. Refrigerate for several hours or overnight. Blend the mixture again, then pour into the ice cream maker and freeze according to the manufacturer's directions. Add the toasted almonds 5 minutes before the ice cream is ready. Serve with hot fudge sauce, if desired.