almond icecream Recipe
Summary
Ingredients
| Blanched almonds | 1⁄4 Cup (4 tbs) | |
| Milk | 2 Cup (32 tbs) | |
| Cream | 2⁄3 Cup (10.67 tbs) | |
| Egg yolks | 3 | |
| Sugar | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size
Calories 526 Calories from Fat 151
% Daily Value*
Total Fat 17 g25.9%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 203.8 mg67.9%
Sodium 165.4 mg6.9%
Total Carbohydrates 84 g28.1%
Dietary Fiber 1.3 g5%
Sugars 60.1 g
Protein 12 g23.4%
Vitamin A 9.2% Vitamin C
Calcium 32.5% Iron 5%
*Based on a 2000 Calorie diet
Directions
In a saucepan, heat the almond mixture and bring it to a boil.
Remove from heat and reserve.
In a bowl, mix the egg yolks and sugar until light and fluffy.
Add the almond mixture and mix well with wooden spoon.
Return the mixture to the saucepan.
Stir over medium-low heat until the custard thickens and coats the back of a spoon.
Strain custard into a clean bowl and refrigerate until cold.
Transfer to covered container and freeze until firm
Chef
