Monday, 8 October 2012

Nutty Ice Cream

This is rich and yet light, really yummy. A perfect desert. If you like ice cream, you have to try it!!! I can guarantee you'll love it! :)

1 cup almonds flakes
1 cup cashew
1 cup pistachios
1/2 tsp cinnamon
1 tsp vanilla extract
120ml golden syrup
2 tbsp light brown sugar
3 1/2 cups water
20g cornstarch

1 - Soak the nuts in water overnight
2 - Drain the water and beat them on a food processor or blender with 1 cup of water and the cinnamon
3 - Add the remaining water, a cup at a time, and beat until you can break most of the nuts. The amount of time you are going to beat will depend on how powerful your blinder or food processor is and also if you want to leave a few bits of nuts on the ice cream or not
4 - Mix 1/2 cup of the mixture with the cornstarch and set aside
5 - Pour the rest into a sauce pan and add the rest of the ingredients.
6 - Heat almost to boiling point on a low fire stirring from time to time
7 - Add the cornstarch mixture to it and stir for 2 minutes to avoid sticking
8 - Turn off the fire and stir for another 2 minutes
9 - Let it cool completely before taking it to the freezer for at least 6 hours.


Inspired by Mouthwatering vegan recipes

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