Almond Nirvana Ice Cream Recipes

ALMOND MILK ICE CREAM

Steps:

• *If you don't have an ice cream maker or high-speed blender, see these directions.Whisk together all ingredients. If you have an ice cream maker, simply pour the mixture in and churn according to manufacturer's instructions for your specific machine. Or if you have a high-speed blender such as a vitamix, pour the whisked ingredients into ice cube trays and freeze, then blend the frozen cubes until smooth, using the machine's tamper to help it blend evenly. Either eat straight from the machine or freeze an hour for a firmer texture. Due to the lack of preservatives and filler ingredients, homemade ice cream is best the day it's made - however you can technically freeze for up to a month and thaw before eating.View Nutrition Facts

ALMOND NIRVANA ICE CREAM

Steps:

• Mix half-and-half, cinnamon chunks, cardamom pods, and salt in a heavy-bottomed saucepan.
• Split the vanilla bean lengthwise and scrape out the seeds with the edge of a sharp knife. Add vanilla bean halves and seeds to the half-and-half.
• Heat to scalding, stirring occasionally and being careful not to boil. Reduce heat and let simmer about 15 minutes to allow the spice flavors to infuse the mixture.
• Strain hot mixture through a fine-mesh sieve; return half-and-half to pan and discard spices.
• Slowly whisk about a half cup of the hot half-and-half mixture into the egg yolks, then slowly whisk the egg mixture back into the saucepan.
• Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
• Add the cream of coconut and coconut milk and stir well. Cool in refrigerator for at least an hour.
• Process in ice cream freezer according to manufacturer's directions.
• When finished processing, remove the ice cream can from the freezer and remove the dasher from the ice cream can. Stir in almonds, chocolate chips, and coconut. Cover top of can with plastic wrap or foil and replace lid. Let sit in freezer for 1 to 2 hours until firm.