* Exported from MasterCook *
Almond
Ice Cream - Gelato alla Crema di Mandorla
Recipe By :
Serving Size :
20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound whole peeled almonds -- (300 g)
14 egg yolks
3 1/2 cups powdered sugar -- (350 g)
2 quarts whole milk -- (2 liters) or cream
To prepare: -- An ice cream machine
Briefly soak the almonds in hot water, then dry them with
a cloth, lightly
toast them and grind them in a mortar (you can use a food
processor, in
short bursts -- don't liquefy them). Next, mix a little
milk or cream into
them to make a paste.
In pot, beat the yolks with the sugar until the mixture
is a creamy
yellow, then slowly stir in the whole milk or cream, and,
finally, the
almond mixture. Set the pot on the stove and heat it over
a gentle flame,
stirring, until it begins to thicken (don't let it boil).
Remove it from
the fire, let it cool, and make the ice cream following
the instructions
given by the manufacturer of your ice cream machine.
Yield: 20 or more servings almond gelato.
Almond Ice Cream, or almond gelato: Simple to make and
quite tasty. This
recipe is fairly rich, and also makes quite a bit; you
are of course free
to reduce it.
Source:
"Kyle
Phillips, Italian Food@about.com"
S(Formatted by Chupa Babi):
"June
2013"
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Per Serving (excluding unknown items): 283 Calories; 16g
Fat (48.7%
calories from fat); 9g Protein; 29g Carbohydrate; 1g
Dietary Fiber; 162mg
Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
Nutr. Assoc. : 902277 0 0 0 0
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