Ginger and Roasted Almond Ice Cream

Be the first to review
READY IN: 18mins
Recipe by evelynathens

From Confident Cooking. Churning time not included.

Ingredients Nutrition


  1. Preheat oven to 375F; place almonds in small shallow cake pan and roast for 8-10 minutes, or until golden-brown and aromatic; remove from oven; when almonds are cool, chop them roughly.
  2. Heat cream and milk in medium pan until almost boiling; remove from heat; beat or whisk egg yolks and sugar in large bowl until thick and pale; gradually add milk, beating constantly; return mixture to pan; stir over low heat for 5 minutes or until mixture thickens; do not boil; remove from heat; stir in ginger, place piece of plastic wrap directly onto surface of custard and allow to cool.
  3. Once cool, freeze according to manufacturer’s instructions; when partly frozen, add nuts and mix through; finish churning.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a