Several years ago I had a funny conversation with my husband where we discussed if steak, potatoes, and beer was a balanced, healthy meal.
You can imagine which argument each of us was making.
I’m constantly asking my husband what types of fruits and veggies he likes so I feel like something at dinnertime has nutritional value.
I never thought salads would have a prayer.
Then a funny thing happened, we were out celebrating our anniversary at a fondue restaurant and we ordered salads that had candied almonds, cranberries, and grated parmesan cheese.
My husband went nuts.
“If you made salads like this I’d eat one every night!”
Boy, did I take a mental note in that moment.
I think for the six months following that night out, he was eating a spinach or mixed green salad with almonds, cranberries, and cheese.
It’s sad, but I got a glimpse of the joy I’ll probably have one day when my future children actually eat a vegetable.
If you think I’m about to tell you to make ice cream with cheese and spinach, fear not. I won’t.
But you should make ice cream with cranberries and candied almonds.
It’s oh so good.
Candied Almond & Cranberry Ice Cream
- 2 c. cream
- 1/4 tsp. almond extract
- 1/4 tsp. vanilla extract
- 1 c. powdered sugar
- 1/2 c. dried cranberries
- 1 c. candied almonds (see below)
- Combine cream and extracts in a stand mixer with whisk attachment.
- Slowly whisk in the powdered sugar.
- Once combined, increase the speed to medium and beat until the cream forms soft peaks and holds it shape.
- Fold in the cranberries and almonds.
- Transfer to a container and freeze until set.
- 1 c. slivered almonds
- 2 tbsp. butter
- 2 tbsp. sugar
- In a small skillet over medium low heat, toast the almonds lightly.
- Add in the butter and stir to melt.
- When the butter has completely melted, add the sugar, increase the heat to medium, and stir constantly to prevent the sugar from burning.
- Cook for another 2-3 minutes and transfer nuts to a Silpat mat or paper plate.
- Cool completely and break up into small pieces.