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Almond Cream Freeze Recipe
|Toasted slivered almonds/Sliced almonds||1⁄4 Cup (4 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Dry sherry||2 Tablespoon|
|Whipped heavy cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1002 Calories from Fat 634
% Daily Value*
Total Fat 71 g109.2%
Saturated Fat 32.7 g163.5%
Trans Fat 0 g
Cholesterol 718.3 mg
Sodium 274.7 mg11.4%
Total Carbohydrates 81 g26.9%
Dietary Fiber 3 g12%
Sugars 68 g
Protein 16 g31.2%
Vitamin A 48% Vitamin C 1.2%
Calcium 19.6% Iron 12.6%
*Based on a 2000 Calorie diet
Put almonds in blender about 8-10 seconds to grind fine.
Boil sugar and water in a small saucepan 3 minutes.
Put sherry and egg yolks in blender and start the motor at high speed.
Remove the center piece in the cover and pour in the syrup very slowly, with the motor running.
Turn off the motor and fold the blender contents into the whipped cream.
Spoon into custard cups and sprinkle with the almonds.
Set on a tray, cover with foil, and freeze 2-3 hours, or until frozen.