Toasted Almond Ice Cream Float

Ingredients

• 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

Instructions

1. Preheat oven to 350(F (180°C).
2. Spread almonds on a baking sheet and toast until deep golden and fragrant, about 6 to 8 minutes.
3. Place yolks in a large mixing bowl; cover with plastic wrap and set aside until ready to use.
4. 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.
5. 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.
6. 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.
7. To serve, fill four tall glasses with two or three scoops of Toasted Almond Ice Cream each, top with root beer, and serve immediately.

Notes