Almond Ice Cream Base

3 cups homemade almond milk

1/3-1/2 cup sugar, depending on preference and the sweetness level of whatever goodies you want to add to it.


Bring milk to a boil. Stir in the sugar. Lower the heat as low as your stove will allow and let it simmer for at least an hour and a half. You may want to walk by occasionally and stir it, but patience is the key here! You want to reduce the milk to about 2/3 it's original volume. Once the milk thickly coats the back of a spoon, it's ready.

You are basically making sweetened condensed almond milk (good to know for other baking projects that call for sweetened condensed milk). Add whatever flavors you want and chill in the fridge overnight. My favorite flavors to add are cocoa powder, peanut butter powder, and almond extract.

Once cool, freeze in an ice cream maker according to manufacturer's instructions. Add any nuts, fruit, or chocolate pieces when the ice cream reaches soft-serve consistency.

Transfer to a plastic container and ripen in the freezer until solid.

If you don't have an ice cream maker, simply move the chilled mixture to a shallow container and freeze it, stirring every half hour for about 3 hours, until ice cream becomes difficult to stir. Pay careful attention to the edges, being sure to scrape and mix any frozen portions thoroughly with the rest. Add any nuts, fruit, or chocolate pieces when the ice cream reaches soft-serve consistency. Continue to freeze until solid.


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