Chickpea Almond Ice Cream Recipes

Steps:

• Mix all ingredients well and place in the freezer until the mass is a bit frozen on the edges.
• Take out of the freezer and stir vigorously with a whisk.
• Put it back in the freezer and repeat the process 2-3 times in shorter intervals.
• Then pour the mass into storable forms and let freeze to ice cream.

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

Steps:

• Soak Garbanzo Beans in cool water overnight.
• Soak 3 dates overnight in a large cup of water in the refrigerator.
• Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
• Rinse beans under cold water until cool.
• Spread on a baking sheet and remove skins (makes for creamier ice cream).
• Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
• Add the vanilla and almond milk to blender and puree.
• Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
• Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.

Steps:

• Preheat oven to 300°F.
• Cream together softened butter and sugar.
• Add egg yolk, mix until smooth and creamy.
• Add flour and finely ground almonds (almond meal), knead until soft dough forms.
• Roll balls a little smaller than walnuts but bigger than hazelnuts, place on cookie sheet and flatten.
• Bake at 300° 12-18 minutes (my oven did it in 15 minutes, but my friend's needed 20, so watch carefully the first time you make these!).
• Let cool on a wire rack.