ALMOND MILK ICE CREAM
Saturday, 28 December 2019
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There were definitely a few near-misses as I went along. I took my eyes off the ice cream mix as it was heating on the stove and it thickened more than I’d have liked. I fixed this by adding a little more almond milk to get back to the consistency I needed. Another side effect of heating too much, too fast was that the egg started to coagulate in the mix. If this happens, just add the mix to a blender (after letting it cool slightly), and blend on high for 30 seconds or so. This will get it back to a smoother, velvety ice cream mix.
There were definitely a few near-misses as I went along. I took my eyes off the ice cream mix as it was heating on the stove and it thickened more than I’d have liked. I fixed this by adding a little more almond milk to get back to the consistency I needed. Another side effect of heating too much, too fast was that the egg started to coagulate in the mix. If this happens, just add the mix to a blender (after letting it cool slightly), and blend on high for 30 seconds or so. This will get it back to a smoother, velvety ice cream mix.