Toasted Almond Ice Cream Float
This ice cream float is a slightly grown-up and gourmet version of everyone's childhood favorite. The rich flavor of toasted almonds in the ice cream makes for a perfect pairing with the dark, earthy flavors of old-fashioned root beer. Created by Pastry Chef Jenny McCoy, Co-Founder of Ciss Gourmet Baking Mixes.
1 cup almonds, finely chopped
6 egg yolks
1 1/2 cups whole milk
1 1/2 cups heavy cream
1/4 tsp fine sea salt
1/2 tsp almond extract
1/2 cup plus 2 tbsp granulated sugar, divided
4 bottles old-fashioned root beer
Preheat oven to 350 F.
Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
Place yolks in a large mixing bowl; cover with plastic wrap and set aside until ready to use.
In a medium saucepan, bring milk, cream, salt, toasted almonds, almond extract, and ¼ cup of the sugar to a boil. Turn off heat and let steep at room temperature for 15 minutes; return to a rolling boil.
Whisk remaining sugar into bowl with yolks until smooth. Gently temper yolks by slowly adding hot almond cream, while whisking constantly. Once completely combined, strain mixture through a fine-mesh sieve into a large metal bowl. Place bowl of ice cream base over another bowl of ice water and stir until cool.
Freeze mixture in an ice cream machine according to the manufacturer's directions until ice cream has a smooth, soft-serve-like texture. Store in freezer for 4 hours before serving.
To serve, fill four tall glasses with two or three scoops of Toasted Almond Ice Cream each, top with root beer, and serve immediately.
TOASTED ALMOND ICE CREAM: (no ice cream machine needed variation)
Makes 1 quart
Ingredients: 2 pints good quality vanilla ice cream 1 ½ cups almonds, roughly chopped
Preheat oven to 350°F. Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes. Set aside until completely cooled. Remove ice cream from freezer and let soften. Transfer ice cream to a large bowl, add toasted almonds, and quickly stir until combined. Return ice cream to original containers and freeze for four hours to harden before serving.
Calories 650; Fat 40.7 g; Sat Fat 17.6 g; Mono Fat 16.6 g; Poly Fat 4.4 g; Protein 10.9 g; Carb 65.4 g; Fiber 2.7 g; Cholesterol 299 mg; Sodium 200 mg; Calcium 208 mg; Potassium 330 mg; Vitamin E 7.2 mg;