- 2 1/2 cups whole milk
- 3/4 cup sugar
- 1/2 cup heavy cream
- 4 egg yolks
- 1 1/2 teaspoons raz el-hanout
- 1/3 cup sliced almonds, toasted
Toast the almonds in a small frying pan, until golden. Let cool fully and set aside.
In a medium mixing bowl, beat egg yolks with sugar until a light lemon yellow. Set aside.
Prepare an ice bath — a large mixing bowl full of ice cubes will do it. Set aside. Find your fine mesh strainer and leave it near the ice bath.
Pour the milk and cream into a medium saucepan and add the raz el-hanout. Heat over a low flame, unitl it’s just about to boil. Shut the flame, then slowly add the hot milk to the egg yolk mixture, whisking quickly and continuously to combine.
Pour the mixture back into the saucepan, and cook over low heat, stirring continuously, until the cream coats the back of a wooden spoon. About 5 minutes.
Immediately pour the custard through a fine mesh strainer back into the mixing bowl. Cool briefly in the ice bath, whisking for a few minutes until the cream has cooled a bit. Store in an airtight container in the fridge. If possible, leave for 24 hours, so the flavor has time to develop. Freeze in your home ice cream maker according to the manufacturer’s instructions.
After churning, mix in the toasted almonds. Freeze in an air-tight container for an hour or two before serving. Keeps for about a week, but in terms of texture, best eaten on the day it’s churned.print this recipe