| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ice, Cream |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Blanched almonds |
| 2 |
c |
Milk |
| 2/3 |
c |
Heavy cream |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Superfine sugar |
| 1 |
ts |
Kirsch |
INSTRUCTIONS
Pound the almond into paste. Add milk and heavy cream, mix thoroughly
together. In a saucepan, heat the almond mixture to a boil. Remove from
heat. In a bowl, mix egg yolks, sugar and kirsch for 5 minutes. Add almond
milk and mix well with wooden spoon. Heat the mixture over low heat for 5
minutes without letting it boil. Stir continuously. Then allow it to cool.
Strain through a sieve into ice cream maker and freeze until the ice cream
is thoroughly firm.
I think you can probably use instant almond paste or almond extract instead
of pounding almond. Be careful that the paste or extract is sweetened or
not. Also, you can add chopped fruits or nuts into the mixture. Just use
your imagination and creativity.
Posted to EAT-L Digest - 18 Jun 96
Date: Tue, 18 Jun 1996 14:53:35 -0700
From: Sally Eisenberg <sparky@NETGATE.NET>
Recipe By : ohio-state.edu
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