Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Blanched almonds; toasted |
| 2 cups | Spring water; (flat mineral water) |
| ¾ cup | Sugar |
| 1 pinch | Cinnamon |
| 6 tablespoons | Light corn syrup |
| 2 tablespoons | Amaretto; (almond liquor) |
| 1 teaspoon | Lemon zest |
Place the almonds in a food processor and grind to a powder. Place the water, sugar, corn syrup, liquor, zest and cinnamon in a large saucepan and add the ground nuts. Stir over medium heat until the sugar dissolves and the mixture comes to a boil. Boil for 2 minutes. Allow to cool Pour the mixture into an ice-cream maker and churn until semi-frozen.
Transfer to a freezer proof container and freeze for about 3 hours or until firm.
If you do not have an ice cream machine, pour the room temperature mixture into a stainless steel bowl and freeze, stirring every 2 hours until firm.
Converted by MC_Buster.
Per serving: 1861 Calories (kcal); 76g Total Fat; (35% calories from fat); 30g Protein; 280g Carbohydrate; 0mg Cholesterol; 165mg Sodium Food Exchanges: 2 Grain(Starch); 3½ Lean Meat; 0 Vegetable; 0 Fruit; 13 ½ Fat; 16 ½ Other Carbohydrates Converted by MM_Buster v2.0n.