EatSmarter exclusive recipe

Almond-Milk Ice Cream

with Pomegranate Syrup
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Almond-Milk Ice Cream

Almond-Milk Ice Cream - Frozen treat with Morrocon flavors

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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
460
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie460 kcal(22 %)
Protein8 g(8 %)
Fat16 g(14 %)
Carbohydrates65 g(43 %)
Sugar added50 g(200 %)
Roughage4 g(13 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.8 mg(23 %)
Vitamin B₆0.1 mg(7 %)
Folate32 μg(11 %)
Pantothenic acid0.8 mg(13 %)
Biotin7.5 μg(17 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C5 mg(5 %)
Potassium559 mg(14 %)
Calcium218 mg(22 %)
Magnesium80 mg(27 %)
Iron1.5 mg(10 %)
Iodine9 μg(5 %)
Zinc1.3 mg(16 %)
Saturated fatty acids2.3 g
Uric acid18 mg
Cholesterol6 mg
Development of this recipe:

Ingredients

for
4
Ingredients
9 ounces
ground almonds
1 ¾ cups
7 ounces
3 tablespoons
2
1 tablespoon
juice of Lemons
4 drops
chopped Pistachios (for garnish)
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Ladle, 1 Citrus juicer, 1 Ice cream machine

Preparation steps

1.
Almond-Milk Ice Cream preparation step 1

Bring ground almonds and milk to a boil in a pot, stirring constantly. Allow to cool and chill overnight in the refrigerator.

2.
Almond-Milk Ice Cream preparation step 2

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.

3.
Almond-Milk Ice Cream preparation step 3

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.

4.
Almond-Milk Ice Cream preparation step 4

Pour strained liquid into an ice cream machine and freeze according to manufacturer's instructions. Store in freezer until ready to use.

5.
Almond-Milk Ice Cream preparation step 5

Pour reserved sugar syrup into a small pot. Halve pomegranate and remove 2-3 teaspoons seeds.

6.
Almond-Milk Ice Cream preparation step 6

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.