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Almond, Oat and Butter Ice Cream
Last Thursday we finally made time to mix up another batch of home made ice cream. This time we made what may be my all time favourite flavour, ever.
Almond, Oat and Butter Ice Cream
2 T rolled oats
3/4 cup raw almonds
2 T butter
3 egg yolks
0.5 dl sugar
2.5 dl milk
2.5 dl cream
Run the oats in a food processer to make flour, then add the almonds and process only till roughly chopped. Melt the butter and stir into the oats and almonds. Set aside to cool completely.
Beat the egg yolks and sugar with an electric mixer till light and fluffy. Beat in the milk. Add the cooled nuts, butter, and oats.
Whip the cream till stiff, beat into the egg mixture. Freeze according to ice cream maker's instructions.
The amount of sugar is low enough that one hardly notices it, which is all good in my world; I haven't much of a sweet tooth, but do acknowledge that a bit of sugar is handy in an ice cream for reasons of texture. Almonds are, without a doubt, my favourite nut, nearly everything tastes better with butter, and the little bit of oats give a nice, subtle flavour and I suspect does good things for the texture, too.
Should any of you try this please let me know what you think and how it works for you. (Sorry for the mixed measurements--his measuring cups are in deciliters, and mine are in cups, and we used both. Google tells me that there are about 0.4226 cups in every deciliter, so that is somewhere between 1/3 and 1/2 cup of sugar, and less than 1.25 cups each of milk and cream.)
Almond, Oat and Butter Ice Cream
2 T rolled oats
3/4 cup raw almonds
2 T butter
3 egg yolks
0.5 dl sugar
2.5 dl milk
2.5 dl cream
Run the oats in a food processer to make flour, then add the almonds and process only till roughly chopped. Melt the butter and stir into the oats and almonds. Set aside to cool completely.
Beat the egg yolks and sugar with an electric mixer till light and fluffy. Beat in the milk. Add the cooled nuts, butter, and oats.
Whip the cream till stiff, beat into the egg mixture. Freeze according to ice cream maker's instructions.
The amount of sugar is low enough that one hardly notices it, which is all good in my world; I haven't much of a sweet tooth, but do acknowledge that a bit of sugar is handy in an ice cream for reasons of texture. Almonds are, without a doubt, my favourite nut, nearly everything tastes better with butter, and the little bit of oats give a nice, subtle flavour and I suspect does good things for the texture, too.
Should any of you try this please let me know what you think and how it works for you. (Sorry for the mixed measurements--his measuring cups are in deciliters, and mine are in cups, and we used both. Google tells me that there are about 0.4226 cups in every deciliter, so that is somewhere between 1/3 and 1/2 cup of sugar, and less than 1.25 cups each of milk and cream.)