Almond Ice-Cream
Almonds are low in saturated fats, so if you cut down on the sugar and use skimmed milk for this recipe it would be relatively low calorie -well for an ice-cream.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 15 minutes plus freezing time
Ingredients
3 large egg yolks
1 pints/ 550 ml any milk or cream
1/2 lemon zest (no juice)
120g/ 4 oz caster sugar
1/2 teaspoon cinnamon
1 level teaspoon cornflour
150g/ 5 oz ground almonds
Method
- Whisk the yolks in a bowl and leave aside
- Boil the milk with the sugar, zest and cinnamon
- Pour over the yolks, add the cornflour and whisk well
- Pour back in to the milk pan
- Gently simmer on a very low flame, stirring all the time
- When the mix thickens -remove from the heat
- Whisk in the almonds
- Cool
- Pour in to an ice-cream machine and churn till set OR freeze in a container, stirring every 30 minutes till set