If you're like me, you crave ice cream in the winter and hot chocolate in the summer. Hence, the ice cream recipe in January.
This is inspired by toasted almond frozen custard at The Dairy Godmother, a very special place in Del Ray, Alexandria. The Dairy Godmother offers delcious, mostly gluten free (make sure to ask) frozen custard and sorbet with some fun gourmet flavors, like lemon and lavender and mango lassi. Their toasted almond variety is rich and creamy and I love the addition of fresh and crunchy toasted almond slices.
I recently had the random and wonderful chance to visit my friend Logan's family cattle farm in Spotsylvania, Va. They acquired a dairy cow and now have a house overflowing with raw milk (milk that has not been pasteurized or homogenized). You can read more about the benefits of raw milk here and a quick history here. I don't have very many opportunities to drink raw milk, in fact this was my first. But to me it makes sense to drink something that is straight from the source and not altered from its natural state.
For this recipe, I did not have raw cream so I used organic instead. Make sure there are no thickeners added and the ingredients list simply, "cream".
Toasted Almond and Honey Raw Ice Cream
1 C raw whole milk
2 C organic cream
3/4 C honey
1 tsp GF vanilla extract
1 1/2 tsp GF almond extract
1/2 C toasted almond slices
Gently mix the raw milk, cream, honey and almond extract until the honey is dissolved. Set aside the almonds for toasting.
Pour the liquid mixture into an icecream maker, turn on and let mix for 20 minutes.
Meanwhile, gently toast the almonds over medium heat, taking care not to burn them.
After 20 minutes, while the machine is running, mix in the toasted and cooled almond slices.
Let mix for another 10 minutes until the ice cream is set.
Turn off the machine and scoop the ice cream into a freezer container.