Whether you’re going dairy-free or not, you’ll love this Almond Custard Ice Cream Recipe! Trust me, it has turned the basic vanilla ice cream into a different level! Plus, it’s low in calories, nutritious, and oh so yummy! Thanks to almonds and custard that are featured in this recipe.
Custard might be tricky to make for some because the egg yolks can easily curdle if you’re not careful. It’s not a difficult process though, but it simply cannot be rushed. Remember, excess heat and agitation are the enemies. But other than that, it’s definitely worth it to make as anything made with custard is very creamy and delicious.
So, without further ado, here’s the recipe that you and your family will surely love! It’s dairy-free, kid-friendly, and vegetarian too! Enjoy!
Almond Custard Ice Cream
Equipment
- Saucepan
- ice cream maker
Ingredients
- 3 large egg yolks
- ½ cup sugar
- 2 ½ cups unsweetened plain almond milk
- 1 teaspoon vanilla bean paste
- ½ cup chopped almonds
Instructions
- Whisk egg yolks and sugar in a saucepan. Set aside.
- In another saucepan, put almond milk, heat it up over medium-low heat and bring to a boil.
- Once the milk boils, remove it from heat and slowly add to the egg mixture while whisking. Make sure to mix them thoroughly after each addition of milk. Otherwise, you’ll end up with a curdled egg. Remember, the egg is raw and hot milk may cook the egg if you’re not careful.
- Once combined, stir in the vanilla bean paste and return it to the stove over low heat. Stir until the custard reaches a nappe consistency. This means that it’s thick enough to coat the back of a spoon and yet, when you run your finger through, it won’t bleed. See notes if you’re making it for the first time.
- Transfer the custard into a pyrex bowl, cover, and refrigerate for 2 hours.
- Pour the chilled ice cream base into the ice cream maker and churn according to the manufacturer’s instructions. Usually, it’ll take about 20 to 25 minutes. Towards the end of churning time, add in chopped almonds.
- If you prefer a soft-serve ice cream, serve it right after churning. Otherwise, for a firmer consistency, transfer it into a freezer-safe container, cover, and freeze for an hour or more, until you’ve reached your desired consistency. Enjoy!
Notes
- If you’re making this for the first time, you may place egg yolks and sugar in a bowl rather than a saucepan. Then, instead of heating up the ice cream mixture directly onto the stove, boil water in a saucepan and place the bowl containing the mixture on top. Make sure that the boiling water will not touch the base of the bowl. This process is much safer because it’ll prevent curdling.
- You may also substitute vanilla bean paste with an equal amount of vanilla extract. Just note that the flavor might be a little different this way.
Nutrition
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