Salted almond ice cream recipe
 Make sure you’ve pre-chilled your ice cream maker ready to stir up this toasted and salted almond treat from Family Cooking Showdown. 40g/1½oz flaked almonds3g sea salt flakes150ml/5fl oz full-fat milk150g/5½oz double cream1 vanilla pod, split and seeds scraped out50g/1¾oz caster sugar2 free-range egg yolks 40g/1½oz flaked almonds 3g sea salt flakes 150ml/5fl oz full-fat milk 150g/5½oz double cream 1 vanilla pod, split and seeds scraped out 50g/1¾oz caster sugar 2 free-range egg yolks Method Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool.Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat.Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely.Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Take out of the freezer 5 minutes before serving. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool. Preheat the oven to 200C/180C Fan/Gas 6. Scatter the almonds over a baking tray and sprinkle with the salt. Toast in the oven for 5–10 minutes, or until golden-brown. Leave to cool. Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat. Pour the milk and cream into a medium saucepan and add the vanilla seeds. Heat gently, stirring constantly, until warm. Remove from the heat. Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Whisk the sugar and egg yolks in a bowl until pale. Pour the warm milk over the eggs and stir well. Pass through a sieve back into the pan and place over a low heat. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely. Cook the mixture for 5 minutes, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Don’t let it overheat or the eggs will scramble. Pour the custard mixture into a heatproof bowl and cover the surface with cling film to prevent a skin forming. Leave to cool completely. Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Put the cold custard and toasted almonds in a pre-chilled ice cream maker and churn for 20–30 minutes, or until frozen. Spoon into a lidded, freezer-proof container and freeze until solid. Take out of the freezer 5 minutes before serving. Take out of the freezer 5 minutes before serving.