Created by Chef Jenny McCoy, co-founder of Cisse Gourmet Baking Mixes and formerly of Craft restaurant in New York City, for the Almond Board of California, this ice cream float is a slightly grown-up and gourmet version of everyone's childhood favourite. The rich flavour of toasted almonds in the ice cream makes for a perfect pairing with the dark, earthy flavours of old-fashioned root beer.
- 1 cup (250 mL) almonds, finely chopped
- 6 egg yolks
- 1 ½ cups (375 mL) whole milk
- 1 ½ cups (375 mL) heavy cream
- ¼ tsp (1 mL) fine sea salt
- ½ tsp (1 mL) almond extract
- ½ cup (125 mL) plus 2 tbsp (30 mL) granulated sugar, divided
- 4 bottles old-fashioned root beer
- Preheat oven to 350(F (180°C).
- Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
- Place yolks in a large mixing bowl; cover with plastic wrap and set aside until ready to use.
- In a medium saucepan, bring milk, cream, salt, toasted almonds, almond extract, and ¼ cup (50 mL) of the sugar to a boil. Turn off heat and let steep at room temperature for 15 minutes; return to a rolling boil.
- Whisk remaining sugar into bowl with yolks until smooth. Gently temper yolks by slowly adding hot almond cream, while whisking constantly. Once completely combined, strain mixture through a fine-mesh sieve into a large metal bowl. Place bowl of ice cream base over another bowl of ice water and stir until cool.
- Freeze mixture in an ice cream machine according to the manufacturer's directions until ice cream has a smooth, soft-serve-like texture. Store in freezer for 4 hours before serving.
- To serve, fill four tall glasses with two or three scoops of Toasted Almond Ice Cream each, top with root beer, and serve immediately.
More recipes can be found online at AlmondBoard.com.