Saed News: Green almond ice cream is one of the most delightful types of ice cream you can make using this vibrant green spring fruit. If you're looking for a new addition to your "What can I make with green almonds?" list, green almond ice cream is definitely worth a try.
According to the Saed News cooking service, green almond ice cream is one of the most delightful types of ice cream you can make with this vibrant green spring fruit. If you're also looking for a new idea to add to your list of “What can I make with green almonds?”, green almond ice cream is definitely worth a try. This ice cream has a tangy aftertaste, and its delicious flavor is sure to excite you. In this article from our cooking section, we will teach you how to prepare green almond ice cream in two ways: with salep and milk, and without salep and milk. We’ll also share the tips and tricks for making this ice cream taste even better.
To make green almond ice cream without milk, wash the almonds, boil them briefly, and drain. Chop the almonds and puree them in a food processor or blender. Separately, whip the cream and sugar in a bowl until smooth. Add this mixture to the food processor with the pureed almonds and blend again.
Pour the mixture into a container and place it in the freezer. Every 30 to 45 minutes, take it out and stir with a spoon, then return it to the freezer. After about 5 to 7 hours, your green almond ice cream will be ready to scoop and enjoy.
You can find the full recipe details, including measurements and step-by-step instructions, below.
Green almonds: 400 g
Breakfast cream: 2 packs (200 g each)
Sugar: 2 to 3 tablespoons
Lemon juice: 2 teaspoons
Water: as needed
Prep time: 30 minutes
Freeze time: 4–5 hours
Step 1: Clean the Green Almonds
Wash the almonds thoroughly and remove the fuzz. Soak them in cold water for 10 minutes, then rub or scrub with a soft sponge to remove the fuzz. Rinse again and drain.
Step 2: Puree the Almonds
Trim the ends of the almonds, boil them for 10 minutes, and drain. Chop them and puree in a food processor until smooth and pasty.
Step 3: Mix Sugar and Cream
Whip the sugar and cream together until fully combined and the cream is whipped. Add to the almond puree and blend again until smooth.
Step 4: Freeze the Ice Cream
Pour the mixture into a Pyrex or baking mold, smooth the surface, and place in the freezer for 45 minutes.
Step 5: Stir the Ice Cream
Every 30–45 minutes, stir the ice cream to aerate and create a fluffy texture. Repeat for 5 hours until fully set.
Step 6: Serve
Scoop the ice cream into bowls, drizzle with lemon juice, garnish with almond slivers or almond slices, and enjoy.
Small green almonds: 300 g
Sugar: 1 cup
Whole milk: 2 cups
Heavy cream: 2 cups
Cornstarch: 1 tbsp
Rosewater: 1 tbsp
Vanilla: ½ tsp
Egg yolks: 3
Salt: a pinch
Salep: ¼ tsp
Boiling water: as needed
Prep time: 30 minutes
Freeze time: 5–7 hours
Step 1: Prepare the Almonds
Trim and wash the almonds. Rub off the fuzz, boil them for 10 minutes to remove bitterness, then drain and cool.
Step 2: Puree the Almonds
Chop and puree the almonds in a food processor until smooth.
Step 3: Prepare Milk & Egg Mixture
Separate the egg yolks and whisk them with sugar and vanilla until creamy. Dissolve salep and cornstarch in ¼ of the milk. Slowly add the milk to the egg mixture.
Step 4: Cook the Mixture
Cook the milk-egg mixture over low heat for about 15 minutes, stirring constantly until thickened, but do not let it boil.
Step 5: Add Almond Puree
Add the almond puree to the milk base and stir for 5 more minutes, then remove from heat and let it cool.
Step 6: Add Cream and Rosewater
Mix cream and rosewater in a bowl, then stir into the cooled mixture until fully blended. Chill in the fridge for 8 hours.
Step 7: Freeze the Ice Cream
Freeze the mixture, stirring every 45–60 minutes to aerate and prevent ice crystals. Ice cream will be ready in 5–7 hours.
Optional: Use an ice cream maker to speed things up — it takes about 45 minutes.
With Vanilla Ice Cream: Puree the almonds, mix with store-bought vanilla ice cream, and freeze for 1–2 hours.
With Cream Chunks: Freeze a thin sheet of whipped cream, break into chunks, and mix into your ice cream base.
As Popsicles: Mix almond puree with milk or water and lemon juice, pour into molds, insert sticks, and freeze.
With an Ice Cream Machine: Use any of the above mixtures and churn in the machine for quicker results and a smoother texture.
Use fresh, small, and crisp almonds for better taste and texture.
Avoid mixing different sizes/stages of almonds to maintain consistency.
Use high-fat milk and cream (30% or more) for richer flavor.
To enhance the green color, add natural food coloring or spinach juice.
Strain the puree for a smoother texture.
Store the ice cream in the freezer and stir periodically during freezing for best results.
Why does green almond ice cream taste bitter?
If you skip boiling the almonds to remove bitterness, the final ice cream will retain a bitter aftertaste.
How do I make green almond ice cream stretchy?
Add salep to the mixture and stir regularly during freezing to help develop a stretchy, elastic texture.
