Nutty, sweet with a lick of sea salt, this is one of my favourite ice creams to make. Make sure you use a good flakey sea salt. I always use Maldon. You can switch up the almonds and almond butter for other nuts too. Hazelnut and hazelnut butter work well too as does peanut.
Read MoreI’ve used this method of making ice cream for years and swear by it. Even when I was bought an ice cream maker I remained loyal. Gosh knows where that machine is now…probably gathering dust somewhere next to the heart shaped waffle maker (a rather one-hit-wonder valentines impulse buy). For the home cook this is the way to make ice cream! Technically it’s more of a semifreddo but scooped up into a cone or drizzled with chocolate it’s all the same thing really.
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