1 cup whole almonds, toasted
1 quart whole milk
1 cup sugar
1 teaspoon almond extract
1/4 teaspoon salt
Place the almonds in a pie plate or oven proof skillet and toast in a
350 F oven for 15 minutes. Transfer the almonds to a plate to cool and
chop them up. Transfer the almonds to a heat proof bowl.
2 cups of milk and the sugar in a sauce pan and simmer until the sugar
has dissolved. Pour the hot milk over the almonds and steep for 1-2
Add the salt and almond extract and remaining
cold milk to the almond milk. Pour into a shallow pan and freeze until
semi solid. Scrape the almond milk with a fork every 15 minutes until
the granita forms.