Ingredients:
1 cup whole milk
1 cup heavy cream
1/2 cup + 2 T sugar
1/2 cup fresh lemon juice (about 3 lemons)
2 1/2 teaspoons lemon zest (I used 2 lemons)
1/2 teaspoon vanilla
1/2 teaspoon good quality almond extract, to taste
good pinch of salt, to taste
1/3 cup toasted sliced almonds
Method:
Whisk together all the ingredients except the almonds. Refrigerate the mixture overnight to chill thoroughly.
Toast the sliced almonds in a single layer in a 350 degree oven for about 6 to 8 minutes.
Churn the ice cream base in your ice cream machine. Fold in the toasted almonds. Pour into a container, top with plastic wrap, cover securely and place in your freezer. Makes 1 1/2 pints.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
