Almond-Caramel Ice-Cream
Pane-Bistecca
It’s hot, so an almond-caramel ice cream comes just right! Here in Asia it’s now summer, it cannot get much hotter (oh, unfortunately it can). We already have 36-39 degrees, and it is very humid. One craves refreshment! And that’s why this ice cream fits perfectly! It is full of flavor, crunchy, and actually quite simple.
You also do not need an ice cream machine!
You also do not need an ice cream machine!
Ingredients
100 g roasted Almond flakes
110 g Sugar
200 ml Whipping Cream
220 g Mascarpone
125 g melted and cooled white Chocolate
Sugar Candies
Chocolate Bar
Instructions
1
Step 1
Line a baking tray with baking paper and spread the toasted almonds on it. Put the sugar in a saucepan and melt over low heat until the sugar becomes a brownish mass. (This will take about 3-5 minutes) Spread the caramel over the almonds and let cool.
2
Step 2
Then either blend in a mixing glass or crush in a freezer bag with a heavy object. It’s up to you if you want them chopped small, or in larger pieces.
3
Step 3
Whip the whipping cream until stiff. In a bowl, mix the mascarpone with the white chocolate. Then carefully fold in the cream and the almond mixture.
4
Step 4
Pour the whole mixture into a 1-liter cake pan lined with baking paper or plastic wrap. Freeze overnight.
Notes
To serve, I cut strips and decorated them with sugar candies melted in the oven and a piece of chocolate bar. More Ice-Cream Recipes!
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