Our Toasted Almond Ice Cream is inspired by a flavor from Fenton’s, a Bay Area favorite, that combines velvety vanilla ice cream goodness with the nutty crunch of toasted almonds! This recipe is easy to follow and is the perfect ice cream for a summer day, a special occasion, or just because you want a little indulgence!
- Why We Love This Recipe
- What You’ll Need
- How to Make Toasted Almond Ice Cream
- Recipe FAQ’s
- Tips for Success
- What to Serve with Toasted Almond Ice Cream
- Toasted Almond Ice Cream Recipe
- More Ice Cream Recipes You’ll Love
If you have seen the Disney movie “Up” you have seen Fenton’s ice cream parlor, which is a Bay Area institution in the Oakland hills that has been around since 1894 when it first started as a creamery. Fenton’s opened their restaurant and soda fountain in 1922 and it is famous for their “Black & Tan” which is a sundae made with toasted almond ice cream and vanilla ice cream layered with caramel and chocolate fudge sauce before being topped with whipped cream, almonds, and a cherry.
My favorite though is just a simple scoop of toasted almond ice cream with warm homemade caramel sauce and more chopped, toasted almonds sprinkled on top.
If you are from Utah, you might also recognize this flavor from Leatherby’s, which is another famous ice cream parlor that has the same flavor and sundae as Fenton’s. Leatherby’s originally opened in Sacramento before expanding to Utah, and I have to believe that the founders visited Fenton’s and took inspiration from there even though I can’t find any connection online.
Anyway, the real hero of this recipe is the toasted almonds—they bring a satisfying crunch that pairs perfectly with the velvety ice cream base. The almond extract really kicks up the flavor, giving you that perfect balance of sweetness and nuttiness in every bite. The rich custard base, made with a mix of milk, cream, sugar, and egg yolks, is what makes this ice cream so luscious and indulgent.
If you love making homemade ice cream too, be sure to try some of our other favorite flavors like Coconut Ice Cream , Caramel Oreo Fudge Ripple Ice Cream , Graham Canyon Ice Cream , Burnt Almond Fudge Ice Cream , and Homemade Strawberry Ice Cream !
Why We Love This Recipe
- The combination of toasted almonds and almond extract creates a rich, nutty flavor that’s irresistible.
- This recipe is perfect for making in advance and serving at special occasions, ensuring a dessert that’s both impressive and delicious.
- The creamy texture of the custard base ensures that every scoop is smooth and satisfying, with just the right amount of almond crunch.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Granulated Sugar – Adds sweetness and helps create the perfect texture for the ice cream.
- Whole Milk – Provides the creaminess while balancing the richness of the heavy cream.
- Heavy Cream – Gives the ice cream its rich and velvety texture.
- Pinch of Salt – Enhances the flavors and balances the sweetness.
- Egg Yolks – Adds richness and helps thicken the custard base.
- Pure Vanilla Extract – Adds depth of flavor and complements the almond extract.
- Almond Extract – The star of the show, bringing a strong, nutty flavor to the ice cream.
- Almonds – Toasted and chopped, these add a delightful crunch and enhance the almond flavor.
How to Make Toasted Almond Ice Cream
- Toast almonds. Preheat your oven to 350°F. Spread the almonds in a single layer on a baking sheet. Roast them for 10-15 minutes until they are fragrant and lightly browned. Be sure to keep an eye on them so they don’t burn. Once done, let them cool before chopping them into small pieces. You’ll need about ⅓ cup of chopped almonds for the ice cream.
- Prepare custard base. In a medium saucepan, combine the sugar, whole milk, half of the heavy cream, and a pinch of salt. Heat this mixture over medium heat until it just begins to bubble and steam around the edges.
- Whisk eggs. While the mixture heats, whisk the egg yolks in a separate bowl.
- Temper egg yolks. Once the milk mixture is steaming, remove one cup of it and slowly drizzle it into the egg yolks while whisking continuously. This process is called tempering and prevents the eggs from scrambling. Afterward, pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook custard. Continue to cook the custard over medium heat, stirring constantly, until it thickens enough to coat the back of a wooden spoon. This should take only a minute or two, with the temperature reaching about 170-175°F.
- Cool custard. Pour the remaining heavy cream into a medium bowl and strain the warm custard into it through a mesh strainer. Stir to combine, then add the vanilla and almond extracts. Cover the mixture and chill it in the refrigerator for at least 4-6 hours, or overnight, until completely cold.
- Churn ice cream. Once the custard base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is about halfway done, add the chopped toasted almonds. Continue churning until the ice cream reaches a soft-serve consistency.
- Freeze. Transfer the churned ice cream to a freezer-safe container, cover it, and freeze for at least 4-6 hours to allow the ice cream to harden completely.
You can store it in the freezer for 2-3 weeks if it’s covered tightly with plastic wrap or stored in an airtight container.
Skipping the eggs will result in a less creamy texture. The egg yolks help thicken the custard and add richness.
Absolutely! Mini chocolate chips, caramel swirls, or a swirl of hot fudge can be great additions to this ice cream.
Tips for Success
- Make sure the custard base is thoroughly chilled before churning. This ensures the ice cream churns properly and reaches the right consistency.
- Toast the almonds carefully, as they can burn quickly. Set a timer and check them frequently.
- Don’t skip straining the custard base if you are at all concerned that you curdled the egg yolks. This step removes any cooked egg bits, resulting in a smooth ice cream.
What to Serve with Toasted Almond Ice Cream
Toasted Almond Ice Cream pairs wonderfully with a drizzle of homemade caramel sauce or hot fudge . For a decadent dessert, serve it with a warm brownie or almond cake. If you’re hosting a party, consider offering a variety of toppings like whipped cream, more toasted almonds, or even fresh berries for guests to create their own sundaes.
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Toasted Almond Ice Cream
Equipment
- Cuisinart 2-Quart Ice Cream Maker
Ingredients123
- ▢ ¾ cup granulated sugar
- ▢ 1 ¾ cups whole milk
- ▢ 2 cups heavy cream
- ▢ 1 pinch of salt
- ▢ 4 egg yolks
- ▢ 1 teaspoon pure vanilla extract
- ▢ 1 teaspoon almond extract
- ▢ ½ cup almonds
Instructions
- Preheat oven to 350°F. Spread almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside. You should end up with about ⅓ cup chopped almonds. ½ cup almonds
- In a medium sauce pan, mix the sugar, milk, half of the cream and pinch of salt and heat over medium heat just until the edges start to bubble and steam. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside. ¾ cup granulated sugar, 1 ¾ cups whole milk, 2 cups heavy cream, 1 pinch of salt, 4 egg yolks
- When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170-175°F on a candy thermometer (affiliate link) ) – typically only 1-2 minutes.
- Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Add vanilla and almond extract, then cover and cool completely in the refrigerator (4-6 hours or overnight) before churning. 1 teaspoon pure vanilla extract, 1 teaspoon almond extract
- Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is about halfway churned, add in the chopped roasted almonds and allow the ice cream to continue to churn until it is done. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.
Notes
- Storage: Store your ice cream covered with plastic wrap in the freezer for 2-3 weeks to prevent ice crystals from forming on the top. Let the ice cream soften at room temperature for a few minutes before serving. Freeze in a shallow dish for quicker freezing and easier scooping.
- Topping: Try topping your toasted almond ice cream with homemade hot fudge or caramel sauce for a delicious ice cream sundae!
- Ice cream maker: This recipe was tested using a Cuisinart 2-quart ice cream maker. If you have a larger capacity ice cream maker, go ahead and double the batch!
Nutrition
More Ice Cream Recipes You’ll Love
- Strawberry Cheesecake Ice Cream
- Pineapple Ice Cream
- Cherry Pistachio Ice Cream
- No-Churn Vanilla Ice Cream
- Butter Pecan Ice Cream
- Homemade Fried Ice Cream Recipe (Without Frying!)
- Corn Ice Cream
- Huckleberry Ice Cream
Toasted Almond Ice Cream
Equipment
- Cuisinart 2-Quart Ice Cream Maker
Ingredients
- ¾ cup granulated sugar
- 1 ¾ cups whole milk
- 2 cups heavy cream
- 1 pinch of salt
- 4 egg yolks
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- ½ cup almonds
Instructions
- Preheat oven to 350°F. Spread almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside. You should end up with about ⅓ cup chopped almonds. ½ cup almonds
- In a medium sauce pan, mix the sugar, milk, half of the cream and pinch of salt and heat over medium heat just until the edges start to bubble and steam. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside. ¾ cup granulated sugar, 1 ¾ cups whole milk, 2 cups heavy cream, 1 pinch of salt, 4 egg yolks
- When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170-175°F on a candy thermometer) - typically only 1-2 minutes.
- Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Add vanilla and almond extract, then cover and cool completely in the refrigerator (4-6 hours or overnight) before churning. 1 teaspoon pure vanilla extract, 1 teaspoon almond extract
- Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream is about halfway churned, add in the chopped roasted almonds and allow the ice cream to continue to churn until it is done. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.
Notes
- Storage: Store your ice cream covered with plastic wrap in the freezer for 2-3 weeks to prevent ice crystals from forming on the top. Let the ice cream soften at room temperature for a few minutes before serving. Freeze in a shallow dish for quicker freezing and easier scooping.
- Topping: Try topping your toasted almond ice cream with homemade hot fudge or caramel sauce for a delicious ice cream sundae!
- Ice cream maker: This recipe was tested using a Cuisinart 2-quart ice cream maker. If you have a larger capacity ice cream maker, go ahead and double the batch!
Nutrition
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