Almond ice cream (gelato alle mandorle)
Instructions
17501 ALMOND ICE CREAM (Sicily) ingredients 4 PERSONS 250 g of whipped cream, 200 ml of skimmed milk, 100 g of toasted almonds, 50 g raisins of Corinth, 50 g sugar, 3 egg yolks, vanilla PROCEDURE warm milk with vanilla without boil.
Mix the egg yolks with sugar, add milk, stirring constantly.
Cook, Bain-Marie, stirring constantly, to thicken the cream slightly (do not boil).
Allow to cool, then mix with the cream, pour in a bowl and place in the freezer to firm up.
Remove from freezer, tilted or bumped as and combine the raisins and almonds.
Put it back in the freezer.
Serve the ice cream in cups accompanied with cookies.