I've been fantasizing about ice cream that tastes like marzipan. A friend just asked me to make a birthday cake with a cherry filling for her dad's birthday, so I've got the perfect excuse. Almond cake with cherry filling, almond ice cream with cherry topping - this is the plan.
Here's my quandary - if I were making hazelnut ice cream, for example, I would toast the nuts, chop them fine, and then heat the cream, steep the nuts in the hot cream, let the mixture sit overnight, then strain the nuts out. With alonds, though, I don't want the toasted almond flavor - I want that pure, floral, fragrant raw almond flavor. So no toasting. But I am also afraid I won't get that flavor with mediocre almonds available to me at the local stores. I was wondering if I might be better off using a good quality almond paste, which I can get, or should I just use the best almonds I can find (Whole Foods? Trader Joe?) and add a bit of amaretto. (Actually, I would probably add that anyway). Has anyone tried to make almond ice cream either way?