Mallorca's Evening Dream: Almond Ice Cream That Tastes Like the Island

A Glass of Summer: Almond Ice Cream like from the Island

On a bench at the Passeig del Born, in the cool shade of the plane trees, or on a small terrace in Portixol — a spoonful of almond ice cream can carry more than just flavour. It holds the day's warmth, the distant tolling of a church bell and the chirr of crickets. The recipe is as simple as it is typically Mallorcan: little fuss, good ingredients and time to rest. This local ritual is described in After-Eight, Mascarpone & Co.: How Palma Now Celebrates Ice Cream.

Why This Ice Cream Works Without Eggs

Many traditional island recipes rely on simple ways to achieve full aroma. Here, it is not the egg yolk that provides creaminess, but the combination of whole milk, cream and the natural oil from the almonds. The result: a silky, not cloying-pasty ice cream — ideal for mild evenings when the air still smells of the sea and the streetlights are just starting to come on. For a home version see Así sabe Mallorca: Helado de almendra fácil para hacer en casa.

What You Need

500 ml whole milk, 200 ml cream (or a vegan alternative), 120 g sugar (or less to taste), 150 g finely ground almonds, briefly toasted in a pan, 1 tsp vanilla extract or the seeds of a vanilla pod, 1 pinch sea salt. Optional: 1–2 tbsp Amaretto or a local almond liqueur

How to — Step by Step

Toast the almonds in a dry pan until they give off a warm, nutty aroma. Be careful not to let them darken too much; that turns bitter quickly. Combine the milk, cream, sugar, vanilla, salt and the toasted almonds in a pot and let them steep over low heat for ten minutes — never boil vigorously.

Remove from the heat. If you like, stir in the liqueur now. Then comes the most important pause: cool completely, preferably an hour in the fridge. Only well chilled will the mixture freeze nicely and become smooth in the freezer.

With an ice cream maker: freeze according to the manufacturer's instructions. Without a machine: pour the mixture into a shallow, freezer-safe dish. During the first two hours, stir vigorously with a fork or whisk every 30–45 minutes to prevent large ice crystals from forming. Island trick: set aside a small portion of the mixture and briefly purée it — with a stand or stick blender. That breaks up crystals and makes the texture silkier.

Vegan, Variations and Serving Suggestions

Vegan is easy: replace the whole milk and cream with unsweetened almond or oat drinks and a plant-based whipping cream. Instead of Amaretto, a splash of orange liqueur or a tiny pinch of cinnamon adds Mediterranean depth.

On Mallorca, pairing it with Gató de Almendra: El pastelito mallorquín de almendra para casa is almost as classic as the sunset by the sea. A slice of the traditional almond cake and two scoops of almond ice cream — and the perfect island evening is ready. Fresh seasonal figs or a dollop of orange marmalade add a fruity contrast that dances on the tongue.

Little Kitchen Wisdom from the Neighbourhood

If you don't have an ice cream maker, patience is the main requirement — but that's a virtue on the island anyway. A shallow dish freezes more evenly than a deep bowl. And another tip: always store the ice cream well covered in the freezer, otherwise it quickly absorbs other odours (this is especially true after neighbourhood barbecues around Palma). This communal habit is discussed in After-Eight, Mascarpone & Co.: Cómo se celebra el helado en Palma ahora.

Try this recipe on an evening when the air is still warm, the streets carry a pinch of sea salt and you can hear the clinking of spoons. Pack a small portion in a glass for the terrace, wait for the crickets to start chirping — and let a little bit of Mallorca melt on your tongue.