Almond ice cream without an ice cream maker

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.

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