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Amaretto Almond Crunch
Real almond butter in the base, Disaronno through it, and almond crunch cereal over the top at the bowl.
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Servings: 12 2/3 cup servings
Calories: 309kcal
Weight measurements (grams) adjust with servings. Volume measurements shown in parentheses are accurate at the default serving size — use grams when scaling recipes up or down.
Ingredients
- 758 g ultrafiltered lactose-free whole milk, Fairlife (3 cups plus 2 tablespoons)
- 300 g heavy cream (1 1/4 cups)
- 160 g amaretto, Disaronno (2/3 cup)
- 150 g granulated sugar (3/4 cup)
- 100 g plain roasted almond butter (scant 1/2 cup)
- 68 g egg yolks (4 large)
- 45 g light corn syrup, Karo (2 tablespoons)
- 35 g dark brown sugar, packed (2 1/2 tablespoons)
- 3 g vanilla extract (3/4 teaspoon)
- 2 g fine sea salt (heaping 1/4 teaspoon)
Instructions
- Warm the milk and cream until steaming. Whisk in the almond butter until fully smooth. It will look broken and grainy at first and comes together in about 30 seconds.
- Whisk the yolks with the granulated sugar and the dark brown sugar until smooth. Temper the hot dairy in, return to the pot, and cook, stirring constantly, to 170 to 175 F, until the custard coats a spoon.
- Off the heat, stir in the corn syrup, vanilla, and salt. Strain through a fine-mesh sieve.
- Chill the base fully, at least 4 hours or overnight.
- Stir 160 g of amaretto into the chilled base just before churning.
- Churn in the compressor until the ice cream holds soft peaks off the dasher.
- Harden in the freezer at least 4 hours.
- Serve with about 2 tablespoons of almond crunch cereal over each scoop, added at the bowl. Do not fold it into the container.
Notes
The almond crunch cereal is a topping, not a fold-in, so it is not in the ingredient list as a measured amount and it is NOT counted in the nutrition below. That is deliberate and differs from every other recipe in the library, where fold-ins are mixed in before freezing and therefore counted. These figures describe what is in the container. Add roughly 2 tablespoons per serving at the bowl, which comes to about 45 kcal. Nutrition is derived from the ICC composition. Do not run the WPRM calculator over these values. Bench churn pending at time of build.
Nutrition
Serving: 0.67g | Calories: 309kcal | Carbohydrates: 27g | Protein: 7g | Fat: 17g
