Makes approximately 1 generous liter of churned ice cream
Ingredients
2 cups (300g) whole skinned almonds, lightly toasted and cooled to room temperature (see Note below)
3/4 cup (150g) granulated sugar
1 1/2 cups whole milk
2 cups whipping cream
Pinch of salt
1 cup (25g) packed cinnamon basil leaves with the stems removed
Notes for success:
Blending the basil leaves with the cold milk helps to keep the colour of the ice cream a light green. Basil leaves will darken and turn brown if they are heated; the ice cream would still taste good but the colour would not be as nice.
Method:
Warm the whipping cream, sugar, and salt in a medium saucepan over medium low heat. Stir the mixture until the sugar is dissolved, then remove the saucepan from the heat.
Place the almonds into the Vitamix blender. (For a coarser grind, add 1 or 2 cups of the almonds. For a finer texture, grind ½ cup of almonds at a time.) With the Vitamix set on variable speed, start the blender on low and quickly turn it to high speed. Allow the almonds to blend at high speed for several seconds, being careful not to overblend it into almond butter.
Add the ground almonds to the saucepan. (Grind and add the rest of the almonds if you are grinding them in batches.) Allow the mixture to steep at room temperature for 1 hour.
Rinse the blender container with warm water to remove any bits of almonds that are still left, then place the milk and basil leaves into the blender.
With the Vitamix set on variable speed, start the blender on low and slowly increase to high. Let it blend on high for several seconds, then check the mixture. It should be a uniform light green with small flecks of basil leaves.
After the almond mixture has infused for 1 hour, strain the cream into a container that is large enough to hold at least 1 L of liquid. Press with a spatula or squeeze with your hands to extract as much liquid and flavour from the almonds as possible. You should have approximately 1 ¾ cups of almond infused cream. Set the strained almonds aside for use in the Gluten Free Cinnamon Basil Almond cookies.
Combine the almond infused cream with the blended basil and chill overnight.
Churn the mixture in an ice cream machine according to the manufacturer’s instructions.
Note: Toasting Nuts
Preheat the oven to 350F.
Spread the nuts in a single layer on an ungreased baking sheet.
Bake the nuts for 8-10 minutes, stirring them 2-3 times during baking so that they toast evenly. After 8 minutes, snap one in half and taste it; if the nut tastes roasted and is lightly golden brown throughout the inside then they’re ready.
Remove the nuts from the oven and allow them to cool completely before using.