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Roasted Almond Bonbons | No Bake Dessert | Clinton Kelly | Recipe

Roasted Almond Bonbons |  No Bake Dessert |  Clinton Kelly |  Recipe

For the almond crunch topping, preheat oven to 250°F. Line a baking sheet with parchment paper.

In a large bowl, whisk together the dry milk, flour, cornstarch, sugar and salt. Stir in the almonds, almond extract and melted butter until the mixture turns into small lumps. Spread the crumble on the prepared baking sheet. Bake until dry and gritty, about 20 minutes. Remove from the oven and pour over the melted white chocolate. Stir until mixture forms large clusters. Let cool and set for 15 minutes.

Transfer the mixture to the bowl of a food processor. Pulse until it forms pea-sized crumbs, then transfer the topping to a 9-by-9-inch pan and set aside until ready to roll the ice cream.

For the chocolates, line 2 baking tins with greaseproof paper and set aside.

Remove the ice cream from the freezer and let it soften slightly, about 2 to 3 minutes. Transfer to a large bowl, add the almond extract and stir with a rubber spatula until blended.

Form the ice cream into balls with an inch ice cream scoop and place them on 1 of the prepared baking pans. Place in the freezer until set and frozen, about 2 to 3 hours.

Remove the bonbons from the freezer and roll each in the almond crunch topping until completely covered, then place on top of the other prepared baking pan. Return to the freezer and let cool until set, about 10 to 15 minutes. Enjoying!