green almond ice cream
makes 700g2 vanilla beans, split and scraped, seeds only
250g green almonds, stalk brown end removed and roughly chopped
250g caster sugar
6 egg yolks [61g eggs]
Weigh the vanilla, green almonds and sugar into the Thermomix and process, scraping down a couple of times until it is very fine.
Weigh the cream into the Thermo and on speed 1, 90°C for 20 minutes. In the meantime, whisk the yolks together. Add the yolks to the mix, cover the top of the Thermo with a dry folded towel and blitz on high for 30 seconds. Remove from the heat source and strain, pushing hard against the almonds, through a very fine sieve.
Very finely slice one inner green almond kernel per portion and since it is spring we used honeysuckle and violet petals….fragrant rose petals would also be good.
what does it taste like?
It’s very refreshing and although the amount of sugar is high it is not at all sweet; the sugar having been a good counter foil to the slight bitterness of the raw almond kernel.