Friday, June 15, 2012
I recently tried almond milk for the first time. It tastes good, but I'm just not a big "any kind of milk" drinker...cow, almond, coconut or soy. So I decided to try making it into ice cream. It actually freezes faster than cow's milk. Here's my recipe: 3/4 cup almond milk 1/2 cup sugar 2 cups(1 pint) heavy cream 3/4 tablespoon vanilla extract Mix milk and sugar until the sugar is dissolved, then add remaining ingredients. Pour into ice cream maker and mix for 20 min. Transfer to freezer safe container and freeze until desired consistency. I plan on serving this over grilled pineapple with a drizzle of Nutella on top for a sweet Father's Day treat.