Almond Milk Ice Cream
Almond milk ice cream with pomegranate syrup: a sweet dessert featuring almonds. Almonds contain flavonoids that protect against cellular damage and arterial calcification.
Ingredients
- 250 g ground almond kernels
- 400 ml low‑fat milk (1.5% fat)
- 200 g cane sugar
- 3 tbsp Amaretto
- 2 pomegranates
- 1 tbsp Lemon Juice
- 4 drops rose water
- chopped pistachios (for garnish)
Instructions
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1.
On the day before, bring the almonds to a boil in the milk while stirring. Let cool and refrigerate overnight.
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2.
The next day, boil sugar and 200 ml water, then simmer for one minute until sparkling. Cool. Measure out 225 ml of clarified sugar; set aside the rest.
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3.
Stir almond milk with the measured clarified sugar and Amaretto. Strain through a fine sieve, pressing as much liquid from the almonds as possible with a spoon handle.
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4.
Freeze the strained mixture in an ice cream maker according to the manufacturer’s instructions until creamy. Store in the freezer until needed.
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5.
Place the remaining clarified sugar in a saucepan. Halve each pomegranate and extract 2–3 teaspoons of seeds.
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6.
Squeeze the remaining fruit like an orange, measure out 200 ml of juice. Mix with the clarified sugar and lemon juice; simmer over medium heat until it reaches honey consistency. Add a few drops of rose water for aroma. Serve the ice cream in small bowls with the syrup on top. Garnish with chopped pistachios if desired.
