Triple Berry Almond Ice Cream

3 cups unsweetened almond milk

1/2 cup sugar

1 tbsp lemon juice

2 tsp lemon zest

1/2 cup strawberries

1/4 cup raspberries

1/4 cup blueberries

Cut the strawberries into bite-sized chunks. Flash freeze all the berries by placing the chunks on a plate lined with parchment or waxed paper. Make sure they are mostly not touching; otherwise they will stick together, defeating the purpose of flash freezing. Keep in freezer for several hours. Once frozen, transfer to a sealable bag or container until you are ready to use.

Bring milk to boil. Stir in the sugar, lemon juice, and zest. Lower the heat and let it simmer for an hour and a half, stirring occasionally. Once mixture reduces to about 2/3 its original volume, and thickly coats the back of a spoon, remove from heat. Chill in the fridge overnight.

Once cool, freeze in an ice cream maker according to manufacturer's instructions. Add the berries once the ice cream has reached soft-serve consistency. 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 the berries once the ice cream has reached soft-serve consistency. Continue to freeze until solid.

This and more great recipes and craft ideas found on: