Hello, my name is the Phoody, and I’m an Ice Cream addict.

I have wanted to make home-made ice cream since I was a kid. For some reason, I just couldn’t justify buying the ice cream maker. Well I got my hands on one, and I am super excited to bring to the Phoodies my first Phoody ice cream recipe…trust me, there will be more to follow.

Since we were already crafting the perfect apple pie, why not create the perfect ice cream to go along with it? Thus, we came up with Toasted Almond and Honey Ice Cream. Don’t get creative with this one folks, the recipe is a keeper. Better than store bought ice cream, and WAY cooler to make.

Prep time: 20 minutes prep, 3 hours to cool

Set time: 30 minutes

Please note this recipe will yield 1 quart. What you see in the pictures is trippled.

Ingredients:

• 2 cups heavy whipping cream
• 1 cup milk
• 0.5 cups granulated sugar
• 1 vanilla bean (you can use vanilla extract if you want, but the flavor will be sub-par)
• 1/3 cup honey
• 0.25 t. salt
• 3 egg yolks
• 0.5 cups almonds roughly chopped, slivered or sliced

Preparation instructions:

1) Pre-freeze the machine’s container overnight.

2) Toast your almonds in a 400°F oven until lightly browned. Place in a bowl in the refrigerator.

3) Slice vanilla bean lengthwise with paring knife. Open pod and scrape seeds out using the knife.

4) Throw pod and scraped vanilla bean seeds into your sauce/stock pot.

5) Add cream, milk, 0.25 cups of sugar, salt and honey to the pot. Set on medium heat and let simmer for about 5-10 minutes while you prepare the other ingredients.

6) In a bowl, whisk egg yolks and 0.25 cups of sugar until sugar is dissolved and mixture is fluffy.

7) Using a ladle or heat proof measuring cup, ladle approximately one cup of the hot cream mixture into the egg mixture while whisking. This will temper the egg mixture and keep your ice cream from tasting like there are scrambled eggs in it. Just the thought makes me dry-heave a little.

8) Continue to lightly simmer the now combined ingredients for another 10-15 minutes.

9) Remove pot from heat, and allow to cool until it is no longer steaming when stirred.

10) Remove the vanilla pod from the pot, and separate about 1 cup of the mixture into a container and place in the freezer (this was recommended to me…I don’t know what the point of this is, but I was told “it was science”…not knowing the chemical formula of ice cream, I was hesitant to disregard this step. It really could be completely unnecessary…I don’t know).

11) Place the rest of the mixture into the refrigerator.

12) Wait 3 hours.

13) Pour mixture into frozen container, and prepare using the instructions for your ice cream machine.

14) When ice cream starts to thicken slightly, add the chilled toasted almonds to the machine, and allow ice cream to set completely.

15) Depending on how you like your ice cream, you can eat it right away for a more melty soft serve, or you can let it set in the freezer for 3-6 hours.

16) Pair with our “As Murican as Apple Pie” for an amazing 4th of July desert.

ENJOY!

– The Phoody