| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Tamara4 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Blanched almonds; toasted |
| 2 |
c |
Spring water; (flat mineral water) |
| 3/4 |
c |
Sugar |
| 1 |
pn |
Cinnamon |
| 6 |
tb |
Light corn syrup |
| 2 |
tb |
Amaretto; (almond liquor) |
| 1 |
ts |
Lemon zest |
INSTRUCTIONS
Place the almonds in a food processor and grind to a powder. Place the
water, sugar, corn syrup, liquor, zest and cinnamon in a large saucepan and
add the ground nuts. Stir over medium heat until the sugar dissolves and
the mixture comes to a boil. Boil for 2 minutes. Allow to cool
Pour the mixture into an ice-cream maker and churn until semi-frozen.
Transfer to a freezer proof container and freeze for about 3 hours or until
firm.
If you do not have an ice cream machine, pour the room temperature mixture
into a stainless steel bowl and freeze, stirring every 2 hours until firm.
Converted by MC_Buster.
Per serving: 1861 Calories (kcal); 76g Total Fat; (35% calories from fat);
30g Protein; 280g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food
Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 13 1/2
Fat; 16 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“The thankful heart sees the best part of every situation. It sees problems and weaknesses as opportunities, struggles as refining tools, and sinners as saints in progress. #Francis Frangipane”