Almond Ice Cream

Method

1. Heat the milk and cream in a saucepan until just boiling. Remove the pan from the heat.
2. Split the vanilla pod and scrape out the seeds with a teaspoon.
3. Add the seeds to the milk pan and return to the lowest heat and simmer for 20 minutes. Whisk the egg yolks and fructose with an electric mixer in a large bowl until light and airy. Remove the vanilla pod from the milk and gradually whisk the milk into the whisked egg.
4. Pour the mixture back into the pan and add a pinch of salt.
5. Return the pan to the stove and stir until the mixture thickens – don’t let it boil or it will curdle. Strain and leave to cool. When cool enough, put in the fridge until totally chilled. Stir in the almonds.
6. Freeze in an ice-cream maker or place in a ridged container and freeze for 30 minutes. Beat to break all the ice crystals and return to the freezer, repeat the process until frozen.