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Recipe Name: Almond Ice Cream Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/4 Cup(s) Blanched almonds
2 Cup(s) Milk
2/3 Cup(s) Heavy cream
3 Egg yolks
1/2 Cup(s) superfine sugar
1 Teaspoon(s) Kirsch
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 :

Nutrition (calculated from recipe ingredients)
Calories: 289
Calories From Fat: 218
Total Fat: 24.9g
Cholesterol: 199.2mg
Sodium: 78.6mg
Potassium: 275.5mg
Carbohydrates: 9.2g
Fiber: <1g
Sugar: 6.7g
Protein: 8.6g

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