Toasted Almond Ice Cream

Method

1. 1

   Toast the almonds

   Melt butter in a dry skillet over medium heat. Add almond slivers and toast, stirring, for 5–6 minutes until golden and fragrant. Cool completely.

   
2. 2

   Make the base

   Stir almond extract and vanilla extract into the condensed milk.

   
3. 3

   Whip the cream

   Whip the heavy cream to stiff peaks in a chilled bowl.

   
4. 4

   Fold together

   Fold the almond condensed milk into the whipped cream gently.

   
5. 5

   Add almonds and freeze

   Fold in most of the toasted almonds. Pour into a container, top with remaining almonds, and freeze for 6 hours.

   
6. 6

   Serve

   Scoop and serve with a drizzle of honey and a few extra toasted almonds.