adapted from Vegetable Harvest
submitted by Mary Reid
preparation time: 20 minutes plus freezing time
serves 12
½ cup lemon juice
1 cup sugar plus ¼ cup
¼ cup light corn syrup (I use regular)
½ cup whole un-blanched almonds
2 cups buttermilk, shaken to blend
½ teaspoon almond extract
Combine lemon juice, 1 cup sugar and corn syrup in small saucepan. Place over medium-low heat and simmer until sugar is dissolved. Cool to room temperature.
Place almonds in small dry skillet over medium heat. Shake until nuts are fragrant and evenly toasted, about 2 minutes. Transfer to a plate to cool.
Mix almonds and remaining ¼ cup sugar in food processor or blender. Process to a powder and set aside for topping.
In a medium bowl, stir cooled lemon syrup, buttermilk, and almond extract. Refrigerate well. Transfer to ice cream maker and freeze according to manufacturer’s instructions. Serve in small bowls with almond and sugar topping.
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