butter almond ice cream recipe?

Question

I used to eat it all the time in Va as kid, they only sell butter pecan in Ga. I haven't had it in decades and would love to have recipe to make at home, also I have found recipes for almond ice cream but not sure if it's the same.

Answer 1

Double Almond Ice Cream

3 c Whipping cream
1 c Milk
3/4 c Sugar + 2 tbls; divided
4 Egg yolks; beaten
1 tb Vanilla
2 ts Almond extract
2 tb Butter
1 1/2 c Natural almonds; chopped

1. Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mix is hot. Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly. When mix is smooth, strain into double boiler. Gradually pour in remaining cream mix, whisking constantly. Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes. DO NOT BOIL. Stir in extracts. Cool. Meanwhile, melt butter and stir in remaining 2 tbls sugar in small saucepan. Cook and stir over medium heat until the sugar begins to bubble ( about 30 seconds). Add almonds and cook and stir over medium heat until golden and well coated; cool. Stir almonds into cream mixture. Pour into ice cream freezer container. Freeze according to manufacturer's directions.
Makes 1 quart.

Answer 2

1

Answer 3

http://cookingsecrets.org/category/icecream/

Found this great site chock full of ice cream recipes.

I see what you mean about the slight differences but my bet is that if you use the butter pecan recipe and substitute almonds you will come up with a delightful ice cream.

Also the almond recipes you see:
I believe the cream in the recipe gives you that BUTTERY consistency (you don't necessarily use butter)

Answer 4

EASY - MAKE AHEAD

14 oz. box vanilla wafers, crushed
1 stick butter, melted
2 tbsp. almond extract
1 1/2 c. slivered almonds
1/2 gal. vanilla ice cream
1 jar apricot jam

Combine crushed wafers, melted butter, almond extract and almonds. Place 1/3 of the crumb mixture in bottom of 9 x 13 inch pan (do not bake). Top crumb mixture with softened ice cream and 1/2 jar of jam. Repeat the crumb mixture on top of jam. Add remainder of ice cream and other 1/2 of jar of jam. Top with remaining 1/3 of crumbs. Freeze and enjoy!

Yummy!!!!!!!!!!!!!!!