Ice-cream is exquisite – what a pity it isn’t illegal.Â â€“Voltaire
Hereâ€™s a recipe on how to make your own ice-cream without using a machine. You can even substitute almonds with other nuts or flavours. Itâ€™s an extremely delicious way to end a meal. For those with a sweet tooth, itâ€™s definitely the star of the show.
1 cup milk
1/2 cup heavy or whipping cream
3 large egg yolks
1/2 cup sugar
1 cup buttermilk
1 cup slivered almonds, toasted and ground
In a saucepan, combine milk and cream; cook for 5 minutes or until it boils.
In a bowl, whisk egg yolks and sugar until smooth. Gradually pour the cream mixture into the bowl of egg-yolks. Continue to whisk until smooth. Return mixture to saucepan and cook over medium-low heat for 7-10 minutes or until it thickens and coats the back of a spoon (make sure not boil or it will curdle). Stir occasionally.
Remove saucepan from heat; stir in the buttermilk. Strain the custard mixture through a sieve into a large bowl; add almonds.
Let the mixture cool. Cover it with plastic wrap and allow the mixture to age in the refrigerator for at least 4 hours (or up to 24 hours). This process will give the ice cream more body and a smoother texture.
Remove from the refrigerator and mix well. Freeze for 30 minutes or until half frozen. After, take it out and mix again with a wooden spoon or egg beater until the consistency becomes a thick mass. Â Freeze.
Check the mixture every 30 minutes, stirring vigorously as it freezes. You can use a hand held mixer as well. Continue the process until the ice cream is frozen.
Serve plain or topped with chocolate syrup and cherries.
Photo Courtesy Of: Nikki L.