Homemade Almond Butter Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups half-and-half
3 cups non-fat dry milk
3 cups milk
1 ½ cups sugar
12 oz almond butter (you can make your own, or you can buy at a natural foods grocery or gourmet grocery)
4 tsp vanilla extract
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Directions: |
Directions:Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the almond butter and sugar until smooth and sugar has dissolved. Make sure to stir constantly so mixture does not burn. Remove from heat and stir in the vanilla. Cool mixture, then refrigerate until chilled.
Blend chilled mixture in a blender for 2 minutes before pouring into an ice cream maker. Freeze according to manufacturer’s directions. |
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Number Of
Servings: |
Number Of
Servings:1 |
Preparation
Time: |
Preparation
Time:2 hours |
Personal
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Personal
Notes: Hannah sold her pottery at a Sandy Springs Farmer’s Market on summer Saturdays for a couple years. One time her booth was right next to this guy selling almond butter. He had a great pitch for the almond butter – he had prepared this almond butter ice cream and gave samples away at his booth. It’s about the best ice cream I’ve ever tasted, and it sold him many jars of almond butter.
It was an expensive jar of almond butter for the Angelettes. We decide to bring our jar of almond butter to the beach and asked the Angelettes if they had an ice cream freezer. They have every kitchen appliance known to humanity, but somehow did not have a freezer. Undaunted, they went shopping for one and ended up spending a tidy sum. But the ice cream was worth it. Note from Cindy Angelette: Without a doubt this is the best tasting single thing in this cookbook - try it.
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