Almond ice cream (2)
Gelato alle mandorle (2)
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Ingredients
200 ml dl of almond milk
200 grams of amasake (sweet rice)
60 gr of shelled almonds
few drops almond essence
Instructions
Remove the skins from them, blanch almonds toast flour and blend until smooth.
Put in a blender the amasake, the essence of almonds, flour and milk until creamy.
Navigate in the ice cream maker for 30 minutes.
Decorate with chopped almonds.
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