Nut ice cream with nuts

First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (245 g). Mix milk (490 g), cream 20% (200 g), dry milk (50 g), finished condensed milk (245 g), and ice cream stabilizer (6 g) until smooth.

Heat the base to 85 °C, add vanilla (2 g), and blend with an immersion blender. Quickly cool to 30-35 °C, cover with plastic wrap in contact, and let sit for 4-6 hours in the refrigerator.

Finely chop the almonds (50 g), fold them into the cooled base, pour the mixture into molds, and freeze for 6-8 hours at -18 °C.