Toasted Almond Boeber Ice Cream
A true Cape Malay favourite made into an ice cream, what could be better?
- Serves: 6 |
- Difficulty: a little effort
- Prep Time : 30 mins |
- Cook Time : 30 mins
100 g butter
½ tsp (2.5 ml) ground cinnamon
1 vanilla pod, split and seeds removed
50 g castor sugar
1 C (250 ml) milk
2 C (500 ml) fresh cream
6 large egg yolks
50 g flaked almonds, toasted
Melt the butter in a medium-sized saucepan; add the crushed cardamom, cinnamon, vanilla pod (including seeds) and sugar. Pour the milk and cream into the saucepan pan and bring to the boil. Once it reaches a boil, remove from the heat and allow it to steep for 15 minutes.
Place the separated egg yolks into a bowl. Pour the steeped mixture over the egg yolks, whisking all the time. Pour the mixture back into the saucepan and cook until the mixture coats the back of a spoon, be careful not to overcook, as it will curdle. Remove from the stove and pour the mixture into a bowl. Place into the fridge to chill.
Once chilled, pour the mixture through a strainer and churn the ice cream in an ice cream maker.
Toast the almonds in a dry frying pan until golden brown, remove and allow to cool. Stir in the toasted almonds into the churned mixture, pour into a container and freeze overnight before serving.