1 quart almond milk, recipe follows
2 ounces almond paste
2 ounces sugar
2 teaspoons fresh lemon juice
2 quarts milk
1 pound almond meal
1 pound blanched whole almonds
2 ounces almond essence
1/2 cup sugar
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.
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.
Uncover, and using an immersion blender, process to puree whole almonds. Strain through a fine strainer lined with a dampened cheesecloth. Stir in flavoring and sugar. Chill over bowl of ice.
Yield: 2 quarts
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.