Homemade Almond Milk Ice Cream Food

HOMEMADE ALMOND MILK ICE CREAM

Steps:

• Combine the almond milk, whipped egg, vanilla extract, gelatin, sweetener, and sea salt in medium saucepan over medium heat.
• Let the mixture cook until it begins to steep (strands of steam form on top of the heated liquid).
• Transfer the liquid to a heat-safe container and place it into your fridge for 60 to 70 minutes so the liquid can cool.
• After the base has cooled, pour it into a prepared, chilled ice cream maker and let it churn for 25-30 minutes.
• Last, put soft churned ice cream into a freezer safe container, cover it, and let it freeze for at least 4 hours before serving.

ALMOND MILK ICE CREAM

Steps:

• *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer's instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine's tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it's made - however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts

ALMOND ICE CREAM (DAIRY FREE)

Steps:

• In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter.
• In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds.
• Place over high heat and bring to a boil, stirring constantly.
• Decrease the heat to medium and add the rest of the almonds, continuing to stir.
• As soon as the mixture boils again, remove from the heat and let cool completely.
• Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do) and place in the freezer for about 1 hour, or until half frozen.
• During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming.
• After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen.
• When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week.
• When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes to serve.

ALMOND ICE CREAM

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

ANN 'S ALMOND CHOCOLATE ICE CREAM DAIRY FREE

Steps:

• In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
• Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
• Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
• Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
• Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
• If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
• Garnish with chocolate covered almonds.