Almond-Milk Ice Cream
Almond-Milk Ice Cream - Frozen treat with Morrocon flavors
Healthy, because
Even smarter
Nutritional values
Orientals love sweet desserts, especially with almonds. And rightly so: US researchers discovered a wealth of flavonoids in almonds that protect against cell damage and can prevent the dreaded arteriosclerosis.
For a zero-alcohol dessert, simply replace Amaretto with alcohol-free almond syrup.
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 559 mg | (14 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 9 ozs ground almonds
- 1 ¾ cups
- 7 ozs cane sugar
- 3 Tbsps Amaretto
- 2 pomegranates
- 1 Tbsp juice of lemons
- 4 drops Rose water
- chopped Pistachio (for garnish)
Kitchen utensils
Preparation steps
Bring ground almonds and milk to a boil in a pot, stirring constantly. Allow to cool and chill overnight in the refrigerator.
The next day, bring sugar and 200 ml (approximately 3/4 cup) water to a boil in pot and continue to boil for 1 minute more. Allow to cool. Measure out 225 ml (approximately 1 cup) sugar syrup into a bowl and set the rest aside.
Add almond milk to sugar syrup in bowl and stir in amaretto. Pass mixture through a fine sieve into another bowl, pressing on solids with the back of a spoon to extract as much liquid as possible.
Pour strained liquid into an ice cream machine and freeze according to manufacturer's instructions. Store in freezer until ready to use.
Pour reserved sugar syrup into a small pot. Halve pomegranate and remove 2-3 teaspoons seeds.
Squeeze juice from oranges and add 200 ml (approximately 1 cup) juice to the sugar syrup along with the lemon juice and pomegranate seeds. Bring to a boil. Continue to boil until mixture is thick like honey. Add a few drops of rose water, or to taste. Scoop ice cream into small bowls, top with syrup, garnish with pistachios and serve immediately.
