1. Freeze the almond milk into ice cubes before making the ice cream.
2. Stir
inutes); gradually pour the hot almond milk into whipped egg yolk mixture
Combine water, cashews, olive oil, cane juice crystals, honey, flax seeds, and sea salt in a blender; blend on high until very smooth.
Pour almond milk into a large glass jar or container with a lid. Add blended mixture. Cover and refrigerate until completely chilled, about 2 hours.
Shake well and pour into an ice cream maker. Churn according to manufacturer's instructions, about 25 minutes.
For the Almond Crunch Topping: Spread sliced almonds
In a mixing bowl, mix all ingredients well.
Put ingredients into your ice cream maker. Follow the instructions that go to your ice cream maker.
Once made into ice cream, store in freezer. I like to use a glass mason jar.
ight and creamy. Heat the milk in a pan (do not
asy to handle.
Spoon ice cream on top of one brownie
Take one carton of ice cream out so it will soften.<
Mix all ingredients well and place in the freezer until the mass is a bit frozen on the edges.
Take out of the freezer and stir vigorously with a whisk.
Put it back in the freezer and repeat the process 2-3 times in shorter intervals.
Then pour the mass into storable forms and let freeze to ice cream.
Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar
remaining butter, lemon peel and almond extract in medium bowl until
Scoop 1/3 of the ice cream into a large bowl and
emove skins (makes for creamier ice cream).
Process the re-hydrated
5 mins.
Place the ice cream in a large bowl and
hopped. Immediately fold through ice cream. Return ice cream to freezer until required.
Place ice cream in a large bowl. Chill for 15 mins, or until softened. Fold in almonds then freeze until required.
Place honey in a large, heatproof bowl and microwave on HIGH (100%) for 30 seconds, or until runny. Quickly stir in vanilla then toss with peaches.
Heat a nonstick grill pan or large frying pan over high heat. Cook peaches for 1-2 mins per side, or until warmed through and starting to brown. Serve warm with almond ice cream.
Combine pudding mix and milk in medium saucepan; blend well.
Cook and stir over medium heat until mixture comes to a full boil.
Scoop ice cream into individual dessert dishes.
Immediately pour hot pudding over ice cream and serve at once.
ADDITIONAL FLAVOR COMBINATIONS.
Use vanilla flavor pudding with chocolate ice cream.
Use butterscotch flavor pudding with vanilla ice cream.
Use coconut cream flavor pudding with vanilla ice cream.
Use banana cream flavor pudding with either ice cream.
Sprinkle half the crushed malted milk balls over base of dish
For olive oil ice-cream, combine milk, 80 ml cream (1/3 cup) and vanilla
br>Spread the softened vanilla ice cream over the chilled cookie crust