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Bitter Almond Ice Cream

Time 1 hour
Yields Serves 8
Bitter Almond Ice Cream
(Los Angeles Times)
1

Grind the almonds in a blender or food processor, then place them in a saucepan with the half-and-half. Heat to just under a boil, turn off the heat and let sit for 30 minutes. Strain the mixture through a very fine strainer or cheesecloth. Return the mixture to a clean saucepan. If using extract, add it to the custard after it’s been cooked with the eggs.

2

In the bowl of an electric mixer, beat the sugar and egg yolks together until thick and lemon-colored. With a whisk, mix the yolk and sugar mixture into the half-and-half. Cook over low heat, stirring constantly, until custard coats a spoon, 10 to 15 minutes. Chill for 1 hour, add the almond extract and freeze in an ice cream maker according to manufacturer’s instructions.

Tim Woods, chef and co-owner of Echo restaurant in Fresno, delights in the use of local ingredients. He gathers bitter almonds from a few old trees in his neighborhood, both for his own use and for other chefs. Serve this ice cream with cherries, peaches, nectarines or apricots.

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