Almond ice cream without an ice cream maker
Wednesday, April 22, 2020
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150 g whole almond puree
220 g sweetened condensed
milk
60 ml amaretto
40 cl whole liquid cream
Or white. Almond puree can easily be found in
an organic store.
For the hazelnut version, replace the almond
puree with the hazelnut puree, remove the amaretto and possibly add a little
praline.
Combine almond puree, amaretto, and sweetened
condensed milk.
Climb the cream into whipped cream
Carefully and gently stir in the milk
cream/almond puree.
Transfer to a box, or a pan, and store in the
freezer for at least 6 hours.
Take out about 15 minutes before tasting.
The cream should be very cold, having stayed
at least 24 hours in the refrigerator or 15 minutes in the freezer. To make the
cream easier, put the container and the whisker in the freezer for a few
minutes.