- 1 quart almond milk, recipe follows
- 2 ounces almond paste
- 2 ounces sugar
- 2 teaspoons fresh lemon juice
In a blender, combine all ingredients and process to a puree. Strain into a stainless steel pan and freeze.
To serve: scrape ice with fork and spoon and place about 4 ounces in a serving glass. Serve immediately.
- 2 quarts milk
- 1 pound almond meal
- 1 pound blanched whole almonds
- 2 ounces almond essence
- 1/2 cup sugar
In a stockpot, bring milk to a slow boil. Stir in almond meal and whole almonds. Simmer for 30 minutes. Turn off heat, cover pan, and allow to infuse for 20 minutes.
Yield: 2 quarts