French · Dessert
Orange Blossom Almond Ice Cream
A no-churn French-inflected ice cream built on whipped cream and condensed milk, lifted with orange blossom water, fresh orange zest and toasted almonds for a floral, nutty finish without any custard base or ice cream maker.
$1
15 minsPrep
0 minsCook
405 minsTotal
EasyLevel
Nutrition per serving
424Calories
5.4gProtein
36.1gFat
19.3gCarbs
17.4gSugar
1.4gFiber
252mgSodium
92mgChol
19.6gSat Fat
233mgPotassium
147mgCalcium
0.5mgIron
0.2mcgVitamin B12
2mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Chill a loaf tin or freezer-safe tub in the freezer for 15 minutes before starting.
2
In a cold bowl, whip the heavy cream with a hand mixer to soft peaks, about 2-3 minutes - stop before it turns grainy.
3
In a separate bowl, stir together the condensed milk, orange blossom water, orange zest, vanilla extract and salt until fully combined.
4
Fold the condensed milk mixture gently into the whipped cream in three additions, keeping as much air in as possible.
5
Fold through the toasted chopped almonds (15g) until evenly distributed through the mixture.
6
Pour into the chilled tub, smooth the top, and scatter the reserved 6g toasted almonds over the surface.
7
Cover with a lid or cling film pressed to the surface and freeze for a minimum of 6 hours, ideally overnight, until firm.
8
Let the tub sit at room temperature for 5 minutes before scooping into 4 scoops to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g whipped to soft peaks heavy cream
- 1.9 oz55g condensed milk
- 0.5 oz15g toasted and finely chopped almond
- 0.2 oz5g zested orange
- 0.1 oz3g vanilla extract
- 0 oz1g salt
- 0.2 oz6g toasted, chopped, for garnish almond
