0.0 – 0 reviews • Italian Dessert Recipes
| Level: |
Easy |
| Total: |
47 min |
| Prep: |
15 min |
| Inactive: |
2 min |
| Cook: |
30 min |
| Yield: |
8 servings |
| Level: |
Easy |
| Total: |
47 min |
| Prep: |
15 min |
| Inactive: |
2 min |
| Cook: |
30 min |
| Yield: |
8 servings |
Ingredients
- 1 quart almond milk, recipe follows
- 2 ounces almond paste
- 2 ounces sugar
- 2 teaspoons fresh lemon juice
- 2 quarts milk
- 1 pound almond meal
- 1 pound blanched whole almonds
- 2 ounces almond essence
- 1/2 cup sugar
Instructions
- In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze.
- To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately.
- In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes.
- Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice.
- Yield: 2 quarts
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
959 |
| Total Fat |
70 g |
| Saturated Fat |
9 g |
| Carbohydrates |
59 g |
| Dietary Fiber |
14 g |
| Sugar |
39 g |
| Protein |
35 g |
| Cholesterol |
24 mg |
| Sodium |
107 mg |
| Serving Size |
1 of 8 servings |
| Calories |
959 |
| Total Fat |
70 g |
| Saturated Fat |
9 g |
| Carbohydrates |
59 g |
| Dietary Fiber |
14 g |
| Sugar |
39 g |
| Protein |
35 g |
| Cholesterol |
24 mg |
| Sodium |
107 mg |