E-Mail 'Malt Ice Cream with Almond Crunch' To A Friend

* Required Field






Separate multiple entries with a comma. Maximum 5 entries.



Separate multiple entries with a comma. Maximum 5 entries.


E-Mail Image Verification

Loading ... Loading ...

22 comments to “Malt Ice Cream with Almond Crunch”

  1. The list of cookbooks I want to add to my collection seems to get longer all the time! Lark sounds amazing, and your ice cream looks stunning. I don’t use my ice cream maker enough (it’s beyond me why). This is looking like the way to get back into the ice cream game…

    My hope is that cookbooks don’t disappear anytime soon. Even books that I’ve had for quite a while, like Tender, sometimes take me by surprise by how beautiful they are. I’m not sure that they’d have the same impact on a screen. There’s something important about the experience of printed pages.

  2. I collect cook books so although I do buy the odd ebook I still love to read my paper books and treasure them. I think this book looks very good if this recipe is anything to go by!

  3. One vote for Seattle! Come in Sept or Oct … no place I’d rather be during those months. Would be awesome to meet you.

  4. I’d love that, Megan!

  5. This sounds so tasty! What a fabulous idea :)

  6. beautiful!

  7. You have to love the utter realism of “how would I know?” So refreshing! :) I hadn’t heard of this cookbook before, but it sounds great! Those almond croquants look particularly fabulous–although I think I’d have a hard time not just eating big chunks as snacks instead of waiting patiently for the ice cream to churn.

  8. What do you do if you don’t have an ice cream maker??? I’ve always wanted to adapt these awesome recipes, but I’m not exactly sure how. Any ideas? Thank you!

  9. Eileen- I ate so many as snacks- it is a real risk.
    Maddie- Save your pennies and buy an ice cream maker. seriously. The best purchase. you can find them on sale for as (relatively) little as $50. Otherwise, google around and you’ll find folks writing about making ice cream without a machine- but it isn’t as good or easy.

  10. Looks so refreshing! Thanks for mentioning the cookbook, I’ll definitively check that one out.

  11. :D that last line made me so happy! I miss Seattle, and its food scene. It’s all so good. (Dahlia Lounge is maybe my favorite Seattle restaurant?) This ice cream looks great, too. Malt flavor + almond crunch sounds delicious.

  12. This book sounds like the breath of fresh air I am desiring now. As a Pacific Northwesterner for the last two decades, I can say that for the person interested foremost in food and wine, it just is the place to be. The seasonal groupings of Evergreen, Bounty, and Mist really tell the story in such an elegant way. Looking forward to my purchase of Lark! Thanks for the tip.

  13. There you go again, Tim. Making me need, want, lust after another cookbook. Lark sounds positively gorgeous and amazing. And hooray for wonderful ice cream. Since you seem interested in Seattle, should you visit, check out Molly Moon’s Ice Cream. I made their Scout Mint (why oh why can’t you buy Thin Mints year round?) with my new ice cream maker (which was under $65 and is the gadget use most often after my immersion blender). It was gone in a flash. Thanks for the post.

  14. You had me at “almond croquant”. :-) I live in the Northeast, but we have dear friends in Seattle. We motorcycle ride with them every two years, meeting them in Coeur d’Alene, ID, making a loop up through Montana, Lake Louise, & BC before heading to Seattle. A few days there, then it’s time to ride back across the US.

  15. Clean and simple flavors in this one. Can’t wait to give it a go. The Almond Croquant alone has limitless applications. I would put it in salads, top a roast, chop it into homemade fudge, as a cookie topping (shortbread or almond cookie), and on and on…

  16. Those almonds are seriously pretty! Have you been to the Pacific Northwest before? When you go, get ready to try the best strawberries. :)

  17. I don’t know about the future of publishing but the publishing company that I am working for here in Toronto is still going strong. Keep up the cool posts!

  18. Despite using ebooks I think there will always be a place for printed books especially in the kitchen where spills may occur! I think I’ll be using that almond crunch a lot.

  19. Let me second (or third?) the invitation to get together for a drink, a meal or a visit to any number of farmers’ markets, bakeries, restaurants, brewpubs and bars when you get to Seattle. I just moved here in October, after 25 wonderful years in Chicago, and couldn’t be happier with the change.

    LOTS of good food stuff going on here, even outside of my own kitchen, haha (where I just cut into my first-ever wheels of homemade Gouda and Gorgonzola, after a two-month ripening and a great class taught at River Valley Creamery, nearby).

  20. I love the ingredients in this recipe – and as for publishing, I couldn’t agree more!

  21. Kamilla says:

    May 2nd, 2013 at 7:27 pm

    The Almond Croquant was a great success for a party I had! They disappeared in a FLASH, oh my goodness. Thank you for the inspiration; I visited Lark last month while I was in Seattle, and every dish was absolutely one of a kind and phenomenal. The restaurant layout itself was unique, with the Chef being right at the front of the kitchen taking the orders from waiters, so you would walk past him on your way to the back restrooms. ha!

  22. that looks amazing! I’m gonna make the almond crunch and put it on everything!

What do you think?