Cook’s Pure Almond Extract is made from the highest quality almond oil. Almond oil does not affect people who suffer from tree nut allergies and is thus a wonderful way to impart almond flavor without causing allergic reactions.
Like all extracts made with natural oils, almond extract is extremely potent and is best used in amounts ranging from an eighth teaspoon to a full teaspoon in desserts and baked goods.
Pure almond extract is a wonderful addition to cakes, cookies, ice creams, pies and tarts. Almond flavor is sweet and nutty and when used in small amounts can add something special and unexpected to recipes and when used in larger amount impart a wonderfully rich, nutty, and bold flavor.
It is a classic flavoring component in many French and Italian pastries. The primary component in natural almond oil is also found in the pit of stone fruits and many other nuts. Almond extract is absolutely beautiful in any dessert using stone fruits and other nuts such as peach cobblers, apricot and nectarine tarts, pistachio ice cream, and cherry pies. Adding ½ teaspoon into any dessert containing these fruits with enhance the flavor and elevate desserts to professional pastries. Almond extract is a key flavoring component to keep in your kitchen cupboard for its versatility and flavor power. Cook’s almond extract also will never expire nor will its flavor fade as it ages.
Below is a simple recipe for almond ice cream with cherry preserves to get your creative juice flowing.
Almond Ice Cream with Cherry Preserves and Toasted Almonds*
*Leave out toasted almonds for an allergy free ice cream
2 cups cream
1 cup whole milk
¼ tsp. plus 1/8 tsp. Cook’s pure Almond Extract, divided
½ tsp. Cook’s Choice Pure Vanilla Extract
5 large egg yolks
2/3 cup sugar
¼ cup slivered toasted almonds
½ cup cherry preserves
1. In a medium saucepan over low heat, heat cream and milk. Bring to a simmer.
2. Meanwhile, whisk together egg yolks, ¼ tsp. almond extract, vanilla extract, and sugar.
3. While vigorously whisking, pour hot cream mixture gradually into the egg mixture. Be sure to continue whisking and gradually add hot milk to avoid causing the egg mixture to scramble.
4. Return the custard to the saucepan and heat over low heat and continuously whisk for approximately 5 minutes or until mixture is frothy.
5. Strain custard through a medium sieve into a bowl.
6. Allow mixture to cool in either an ice bath (preferred) or in a refrigerator for at least 30 minutes. Whisking occasionally, especially if using ice bath.
7. Meanwhile, combine cherry preserves and 1/8 tsp. almond extract in a small mixing bowl.
8. Pour the cooled custard mix into ice cream maker and follow manufacturer’s instructions to freeze and churn until mixture is at a milkshake consistency.
9. Add toasted nuts to half frozen ice cream and continue freezing and churning until smooth, frozen and creamy.
10. Transfer ice cream to a freezer container and quickly marble in the cherry preserves mixture and then transfer to freezer immediately. Freeze at least 2 hours.