Prep 24 hrs
Cook 15 mins
ZWT7 Pacific Islands.
- 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.
I very much enjoyed this recipe. I had intended to use an ice cream maker, but I guess after years in the box it decided not to work any more so I went with the stir every once in a while method. I subbed almond milk for the water and thought the end result tasted great. The ground almonds made the texture a little gritty however. Didn't stop anyone from eating every bit of it though! Next time I'll leave the almonds whole or slightly chopped.
I really enjoyed this frozen treat. I agree with the other reviewer, that it does not have a creamy texture like ice cream, but I enjoyed the flavors. And when you cannot have dairy then your options are limited. To stay dairy free, one might try adding some coconut cream to the mixture to help with the texture. Made for Veg 'n Swap tag.
I personally don't like to give 3 or less stars, but my family said this is a "3" star ice cream. I think the almond nuts were too much. I did enjoy the nice fresh flavor of the ice cream itself. As you can see in my pic, I added the cherries b/c it just has that "kind of feel".Also, it may need some cream to make it more of a "creamier" , but then it wouldn't be dairy free. Made for THE GROOVY GASTROGNOMES and Zingo for ZWT5.