Almond Ice Cream Dairy Free Recipes

Steps:

• In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
• Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
• Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
• Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
• Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
• If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
• Garnish with chocolate covered almonds.

Steps:

• 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.

Steps:

• Soak Garbanzo Beans in cool water overnight.
• Soak 3 dates overnight in a large cup of water in the refrigerator.
• Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
• Rinse beans under cold water until cool.
• Spread on a baking sheet and remove skins (makes for creamier ice cream).
• Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
• Add the vanilla and almond milk to blender and puree.
• Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
• Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.

Steps:

• Place banana, cocoa, honey and vanilla extract in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed.
• Top with toasted almonds, make sure they are cooled as you wouldn't want to melt your ice cream.
• **Tips: Can easily double.
• **If you are not going to eat right away put in freezer safe container with a lid being sure to stir every hour or so to keep it from getting too icy.

Steps:

• Combine the almond paste and sugar in a medium bowl and beat with an electric mixer until the mixture is completely smooth. Add the eggs one at a time, beating well after each addition. Beat in the almond extract and salt.
• Bring the half and half to a simmer in a heavy medium saucepan. Slowly beat the hot half and half into the almond paste mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble.
• Remove from the heat and pour the hot almond custard through a stainer into a large, clean bowl. Allow the custard to cool slightly, then stir in the heavy cream. Cover and refrigerate until cold or overnight.
• Stir the chilled custard, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze at least 2 hours.