• --- 1 and 1/3 cups (230g) almonds with their skin
• --- 1 cup (230g) sugar
For the Ice Cream
• --- 500ml heavy cream 35%, chilled
• --- 1 can (400g) sweetened condensed milk
• --- 10 small meringues (bezédes), about 100g, broken into large pieces
• --- ½ cup (100g) chocolate chips
For the Topping
• --- 1 package (250g) couverture chocolate
• --- Small meringues
• --- caramelized almonds
METHOD
For the Caramelized Almonds:
1. Preheat the oven to 180°C. Place the almonds on a baking tray and bake in the preheated oven for 10 minutes. Let them cool slightly. In a non-stick pan, add the sugar and let it melt without stirring until it turns into caramel. Add the almonds and mix well. Carefully spread the mixture onto parchment paper, and once cooled, break it into small pieces. Place them on a piece of parchment paper, fold it over, and crush them with a kitchen hammer or rolling pin until you have coarsely chopped almonds.
For the Ice Cream:
1. In a mixer, whip the heavy cream until it forms a fluffy whipped cream. Add the sweetened condensed milk and gently fold. Stop the mixer and add the meringues, broken into 4-6 pieces. Add the coarsely chopped caramelized almonds (reserve a few for garnish), the chocolate chips, and mix with a spatula. Take a 23 cm round springform pan and thoroughly line the base and sides with plastic wrap. Leave some plastic wrap overhanging to cover the ice cream. Pour the mixture into the pan and cover with the overhanging plastic wrap. Place the ice cream in the freezer for at least 6 hours or overnight.
For the Topping:
1. Melt the couverture chocolate in a bain-marie. If you plan to store the ice cream in the freezer for several days, add a tablespoon of unsalted butter or sunflower oil to the couverture and stir.
For Assembling:
1. Unmold the ice cream and drizzle it with the melted chocolate. Garnish with extra coarsely chopped meringues and the reserved caramelized almonds.
