Exotically spiced almond ice cream
Almonds meet up with "exotic spices" cinnamon and cardamom in this delicious ice cream, sure to please every lover of almond and/or marzipan!
  • 400 ml (about 2½ cup) whole milk
  • 330 ml (about 1.4 cup) sugar
  • About ½ gram Agar agar (about 1 teaspoons)
  • 200 ml (about ¾ cup) ground blanched sweet almonds
  • 200 ml (about 0.4 cup) cream
  • 1-2 cinnamon sticks
  • 2-4 cardamom pods' worth of cardamom
  1. Add milk, sugar, the spices and the ground sweet almonds in a saucepan and heat until warm/hot. Then add the Agar agar and whisk.
  2. Bring to a boil, then turn down the heat to a simmer for about 4 minutes.
  3. Take off from the heat and let cool down, possibly even chill.
  4. Once cooled/chilled down, remove the cinnamon stick(s), whisk, churn the ice cream base in your ice cream machine (or still-freeze, using your freezer).
  5. Towards the end of the (machine-)churning, add the cream and let the churning finish.
  6. Once ready, enjoy the ice cream fresh on the spot or store in freezer-safe container (with plastic film and lid over) in the freezer.
Note that the Agar agar should be added to warm liquid and be brought to a boil in order to properly "activate" its gelling qualities. The gelling will begin once the temperature has dropped, which should pose no problems at all since we will do our best to cool down and chill the base as quickly as possible.
Recipe by ICE CREAM NATION at https://www.icecreamnation.org/2016/01/exotically-spiced-almond-ice-cream/