Almond Ice Cream

Most of the recipes I have found online require an ice cream maker, but one is really not needed. All you need to do once you have the mix in the freezer is remove it every so often and whisk with a fork to prevent the formation of ice crystals. Making ice cream is actually a very simple process.

Following on from the vanilla ice cream, I have also made an almond ice cream a couple of times. Definitely worth trying; one of the key benefits of making your own ice cream is the ability to get flavours which are not generally available.


  • 250ml Double Cream
  • 145ml Milk
  • 100g Caster Sugar
  • 1 tablespoons good quality almond extract


Place all ingredients in a mixing bowl and whisk together (I’d recommend an electric whisk if you have one).

Pour into an airtight 1 litre container and place in the coldest part of the freezer.

Remove from the freezer every 30 to 40 minutes and whisk with a fork; this prevents ice crystals forming in the ice cream.

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