Salty Caramel Smoked Almond Ice Cream

Toss almonds with olive oil and smoked paprika.

Spread on a baking sheet and toast at 175°C (350°F) for 8–10 minutes.

Cool completely, then roughly chop.

In a saucepan, combine sugar and water. Cook without stirring until amber caramel forms.

Carefully whisk in cream (mixture will bubble vigorously). Stir until smooth.

Add milk and corn syrup, bring to a rolling boil for 4 minutes.

In a small bowl, whisk 2 tbsp milk with cornstarch to form a slurry.

Remove caramel from heat, whisk in cornstarch slurry, return to boil for 1 minute until slightly thickened.

In another bowl, whisk cream cheese and salt until smooth, then whisk in hot caramel base gradually.

Chill caramel mixture quickly in an ice bath for 30 minutes.

Churn in an ice cream maker until thick and creamy.

Fold in smoked almonds at the end.

Transfer to a container, press parchment against surface, and freeze at least 4 hours.