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Ingredientes
- 1/4 c. Blanched almonds
- 2 c. Lowfat milk
- 2/3 c. Heavy cream
- 3 x Egg yolks
- 1/2 c. Superfine sugar
- 1 tsp Kirsch
Direcciones
- Lb. the almond into paste. Add in lowfat milk and heavy cream, mix thoroughly together. In a saucepan, heat the almond mix to a boil. Remove from heat. In a bowl, mix egg yolks, sugar and kirsch for 5 min. Add in almond lowfat milk and mix well with wooden spoon. Heat the mix over low heat for 5 min without letting it boil. Stir continuously. Then allow it to cold.
- Strain through a sieve into ice cream maker and freeze till the ice cream is thoroughly hard.
- I think you can probably use instant almond paste or possibly almond extract instead of pounding almond. Be careful which the paste or possibly extract is sweetened or possibly not. Also, you can add in minced fruits or possibly nuts into the mix. Just use your imagination and creativity.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 167g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 114 | 49% |
| Total Fat 13.19g | 16% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 64mg | 3% |
| Potassium 261mg | 7% |
| Total Carbs 23.39g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 21.5g | 14% |
| Protein 6.51g | 10% |
