Une Petite Glace à L’amande Avec les Financiers

  • Yield: servings

Ingredients

2cups heavy cream
1cup whole milk
3 eggs
3/4cup sugar
1teaspoon pure almond extract
1/4teaspoon pure vanilla extract
4-6 Donsuemor French almond cakes, crumbled, plus more kept intact for topping (if desired)

Instructions

  1. Whisk together cream, milk, sugar, and eggs in a heavy medium saucepan until they’re completely combined.
  2. Cook over medium heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of a spoon. Strain custard through a sieve into a medium bowl. Add vanilla & almond extracts and stir to mix thoroughly. Cool completely, then chill in the refrigerator (covered), 6-8 hours.
  3. Freeze in ice cream maker according to maker’s directions, adding the crumbled cakes 2-3 minutes before it’s finished. Ice cream will be the consistency of soft serve, freeze overnight for firmer set.

—Recipe by Marilla, Cupcake Rehab