Do-It-Yourself Almond Sorbet From J&G Chef Jacques Qualin
We all know that summertime is the right time for ice cream.
Chef Jacques Qualin
But before you go out dropping green on a pint (or two) of Ben & Jerry's Americone Dream, consider making your own ice cream at home.
Watch the how-to video and see the recipe after the jump.
Chef Jacques Qualin of J & G Steakhouse took pity on us and decided to share one of the well kept secrets of the ice cream world: It's super easy.
All it takes is a quick dusting off of that ice cream maker you bought with the best of intention but never actually used, mustering up a bit of the DIY spirit, and following the simple recipe.
So, watch the video, gather your supplies and you will soon be Master of the Creamery.
2 C Toasted almonds
1 C Sugar
2 C Milk
1/2 Sheet silver gelatin
Toast almonds at 350 degrees until they're golden.
Add the toasted almonds to the sugar and milk and bring to a boil
Steep for 30 minutes at room temperature.
Blend mixture (don't blend the almonds too fine) and strain.
Add in the gelatin and let cool.
Freeze in ice cream maker.