Naming this recipe Toasted Almond Butter Toffee Crunch Ice Cream may seem like overkill, but I wanted to make sure to describe all that is wonderful about it.
Toasted Almonds.
Butter Toffee.
Crunch!
Making your own ice cream takes a teensy bit more effort than opening up a carton or visiting your nearest ice cream parlor, but it's so worth the time and effort! Especially when it's as yummy as this.
I'm also experimenting with my blog--I'm not going to post as many step-by-step photos. You may have noticed that I haven't been posting as frequently as I used to! The time I spend setting up the photos (and let's face it, I don't even know how to take a decent photo) and then incorporating them all into a blogpost could be time better spent writing more blogposts! As always, your thoughts and comments are welcome (I appreciate all of your emails/comments)!
Today's Playlist
- "Basket Case"...Green Day
- "Don't Make Me Wait"...Locksley
- "Dead!"...My Chemical Romance
- "Chelsea Dagger"...The Fratellis
- "Hey There Delilah"...Plain White T's
- "Death Letter"...The White Stripes
- "Always Where I Need To Be"...The Kooks
- "Short Skirt/Long Jacket"...Cake
Toasted Almond Butter Toffee Crunch Ice Cream (Approx. 1 Quart)
Toffee ingredients:
- 1 stick butter
- 3/4 cup brown sugar
- 1 cup slivered almonds
Ice Cream ingredients:
- 2 cups whole milk
- 3/4 cup sugar
- pinch salt
- 4 egg yolks, lightly beaten
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons almond extract
Gather your ingredients. Along with your ice cream maker, you will also need two bowls for an ice bath and a thermometer.
You can see that I took the photo after I had made the almond toffee. Here's a quick rundown of how to make the toffee:
Place the slivered almonds (in a single layer) onto a parchment-lined baking sheet. Place the baking sheet into your unheated oven, and then set the temperature to 350 degrees.
By the time your oven reaches 350 degrees, the almonds should be just beginning to toast. I took this photo after the almonds reached my desired temperature; you can see that they are just barely brown around the edges, which is exactly how you want them to be!
While the almonds are toasting, prepare the butter toffee. Don't roll your eyes and tell me that you can't multitask! It only takes five minutes, and if by chance your oven reaches 350 degrees before you're done, simply remove your baking sheet from the oven while you're stirring your toffee.
To prepare the toffee: melt the butter in a medium saucepan over medium heat. As soon as the butter is melted, stir in the brown sugar.
Stir continuously until it begins to boil. Continue to stir for an additional 4 to 5 minutes while it boils, until it becomes sort of spongy and pulls from the side of the saucepan and sort of holds itself together.
