Sugar-Free Homemade Almond Ice Cream With Tonka

My sugar-free homemade almond ice cream has an exquisite flavor and aroma thanks to the tonka bean and the texture is truly remarkable. It's also very easy to make.

If you live in an area where tonka beans aren't available, use a whole vanilla pod or a teaspoon of cinnamon powder for this recipe.

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Almond Butter/Paste: https://amzn.to/44hFvV8

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Ingredients

350 ml whole milk
1 tonka bean
30 ml agave syrup
3 egg yolks
120 g xylitol
50 g skim milk powder
a tiny pinch of salt
120 g almond paste/butter
20 g butter
350 ml whipping cream

Directions

1. Grate the tonka bean into the milk. Add the agave syrup and the yolks and mix to combine.

2. Mix the dry ingredients and add them to the milk mixture. Use a whisk to mix everything together.

3. Add the almond paste and emulsify with an immersion blender for a minute or so.

4. Cook the cream to 82°C (180°F) while whisking at all times.

5. Pour the hot custard over the cold butter and wait for a minute. Emulsify with the immersion blender and add the cold whipping cream.

6. Cover the custard with plastic wrap and let it cool to room temperature. Then, refrigerate it for 8 hours.

7. Peel off the plastic wrap and mix the custard with a spatula to make sure it's homogenous. Pour it into your ice cream machine and follow the manufacturer's instructions.

8. Put the soft ice cream into a frozen casserole, level it and freeze it for 6 to 8 hours.

9. Before serving, let it sit at room temperature for 10 minutes. Enjoy!

#homemadealmondicecream #sugarfreealmondicecream #tonka

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