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Sabastian (2009 03 12)

Amaretto Ice Cream

1 1/2 cups pecans, raw
1/2 cup almonds, blanched, raw (if you don't have blanched almonds, use 1/4 cup almonds with their skins)
2 cups white grape juice
1 cup water
1/2 cup maple syrup
1/4 cup brown rice syrup
1/4 cup Sucanat sugar (or granulated sugar)
1 teaspoon lecithin
1 pinch sea salt
1/2 teaspoon vanilla extract
1/3 cup amaretto
2 tablespoons coconut shreds

Blend all custard ingredients (except vanilla and amaretto) at a very high speed until nuts are completely pureed (not gritty) and mixture is smooth. Total time for blending should be about 8 minutes at high speed or longer for blenders that blend at lower speeds.
Transfer mixture to a sauce pan, and heat over medium heat to thicken custard. Mix frequently with a wire whisk.
Heat at low simmer for about 8 minutes. Mix in vanilla extract and amaretto.
For most ice cream makers, it is best to refrigerate the custard overnight, and then freeze in an ice cream maker as directed by the manufacturer. If you have an ice cream maker that can completely freeze warm custards, you can freeze while the custards is still warm, but it usually works best to refrigerate the custard first.
If you do not have an ice cream maker, start with the refrigerated mixture and pour into a large rectangular pan, freeze until solid (but not hard) and blend again. Freeze in a regular bowl. Remove from freezer about 30
minutes before serving.
Garnish individual servings with coconut (or amaretto-maple syrup glazed pecans). Makes about 4 cups.
- As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, agave syrup, etc) can be used, and in varying amounts depending on your tastes (see "Dessert Notes" for more information about sweeteners).
- Use Grand Marnier in place of Amaretto.
- Add toasted chopped nuts while in the ice cream maker to make a chunky style ice cream.

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