Great way to use up stale leftover almond croissants to make a delicious ice cream
- 5 Almond Croissants
- 3 cups Whole Milk
- 1 1/2 cup Double Cream
- 2 tbsp Honey
- 3/4 cup Caster Sugar
- 4 tbsp Cornflour
- 100 g Flake Almonds
- A pinch Ground Cinnamon
- Oven to 160C. Place the croissants on a baking tray and toast in the oven for 15 minutes or until golden brown to allow the toasty nutty flavour out. Tear up the croissants and add to a large bowl.
- Place the milk in a medium-sized heavy saucepan and heat on medium-high until the milk begins to just boil. Pour over the croissants. Cover with cling film and move to the fridge to soak overnight.
- Once been soaked, use a stick blender to blend the mixture smooth. Decant the milk into a medium-sized heavy saucepan, through a fine sieve to remove any bits to make smooth ice cream.
- Add the double cream, sugar and honey to the milk. Heat on medium-high with occasional stirring. Whisk the cornstarch with the 4 tablespoons of milk. Once the milk starts to boil, quickly whisk in the cornstarch and whisk vigorously until the mixture begins to thicken. Boil for 1 to 2 minutes or until the ice cream base has acquired a thick custard-like consistency.
- Remove from stove and transfer the ice cream base to a bowl. Chill over an ice water bath completely for about 35-40 minutes. Pour the ice cream base into a pre-frozen chilled bowl of your ice cream maker and churn until soft-set. Transfer the ice cream into a freezer-proof airtight container and freeze for at least 6 hours, preferably overnight before serving. When ready to serve, in a dry frying pan, lightly toast the flaked almonds with a pinch of cinnamon. Scatter over the scooped ice cream and tuck in!
- Category: Dessert, Ice Cream, Pastries
- Cuisine: British, French