Ice Cream Or Sorbet Recipe
Chef's Selection, Almond Cookie
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Ingredients
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Base
Almond Cookie Swirl
Egg Custard (optional for richer ice cream)
To Finish
Method
Base
- 1
Warm milk and dissolve sugar
In a medium saucepan, combine the whole milk and 1 tablespoon granulated sugar. Warm over medium heat until the sugar dissolves and the milk is steaming but not boiling (about 5 minutes).
- 2
Temper egg yolks (optional)
If using the egg custard for a richer texture: whisk the 3 egg yolks with 2 tablespoons granulated sugar in a bowl until pale. Slowly stream 1/3 of the warm milk into the yolks while whisking constantly to temper. Then return the tempered yolks to the saucepan with the remaining milk and cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (170–175°F / 77–80°C). Do not boil.
- 3
Finish base
Remove the saucepan from heat. Add the heavy cream, the remaining 2 tablespoons granulated sugar (if not already in yolk step), 1 teaspoon vanilla extract and a pinch of salt. Stir to combine. If you used the egg custard method, strain the mixture through a fine mesh sieve into a bowl to remove any coagulated bits. Chill the mixture thoroughly in the refrigerator until cold, at least 2 hours (or overnight).
Almond Cookie Swirl
- 4
Prepare almond cookie mixture
Preheat the oven to 350°F (175°C). In a small bowl, cream together 4 tablespoons unsalted butter (softened) and 1 tablespoon light brown sugar until smooth. Add 3 tablespoons all-purpose flour and 3 tablespoons ground almonds; stir until a soft, slightly crumbly dough forms. Mix in 1 teaspoon almond extract and 1/4 teaspoon fine sea salt.
- 5
Bake cookie crumble
Spread the dough as small crumbles on a parchment-lined baking sheet. Bake 10–12 minutes until light golden and fragrant. Remove from oven and let cool completely on the sheet; the crumbs will crisp as they cool. Once cool, roughly chop or break larger pieces so the texture is crumbly but with some larger bits.
- 6
Toast sliced almonds
While the cookie crumbles bake or after cooling, toast 1 tablespoon sliced almonds in a dry skillet over medium heat until golden and fragrant, about 2–3 minutes, stirring. Remove from heat and set aside to cool.
- 7
Make almond swirl (optional sauce)
If you prefer a more cohesive swirl, melt 1 tablespoon butter in a small saucepan, stir in 1 tablespoon light brown sugar and a pinch of salt until the sugar dissolves, then fold in half the cookie crumbs and the toasted sliced almonds. Remove from heat and cool to room temperature. This yields a sticky almond cookie sauce you can ripple into the churned ice cream. Alternatively, reserve all crumbs to fold in directly during churning.
Churning and Assembly
- 8
Churn the base
Once the ice cream base is thoroughly chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency (usually 20–30 minutes).
- 9
Layer cookie swirls
Transfer one-third of the churned ice cream into a container, sprinkle a layer of cookie crumbs (reserve about 2 tablespoons for garnish) and spoon a few dollops of the cooled almond cookie sauce (if made). Add another third of ice cream, repeat with crumbs and sauce, then top with the remaining ice cream. Gently ripple the top with a spoon to create visible swirls—do not overmix, you want distinct cookie streaks and crunchy bits.
- 10
Freeze to set
Cover the container and freeze the ice cream for at least 4 hours, or until firm enough to scoop.
To Finish
- 11
Serve
Scoop the ice cream into bowls or cones. Sprinkle with the reserved toasted almond slices and the remaining cookie crumbs for extra crunch. Serve immediately.
- 12
Storage
Store in an airtight container in the freezer for up to 2 weeks for best texture. If very hard, let sit at room temperature for 5 minutes before scooping.
