Nut ice cream with nuts
Rich in dairy fats and suitable for a hearty keto dessert with moderate sweetness. Nuts add texture and deepen the flavor without complex additives.
First, prepare the condensed milk according to the linked recipe and measure out the finished condensed milk (245 g). Mix milk (490 g), cream 20% (200 g), dry milk (50 g), finished condensed milk (245 g), and ice cream stabilizer (6 g) until smooth.
Heat the base to 85 °C, add vanilla (2 g), and blend with an immersion blender. Quickly cool to 30-35 °C, cover with plastic wrap in contact, and let sit for 4-6 hours in the refrigerator.
Finely chop the almonds (50 g), fold them into the cooled base, pour the mixture into molds, and freeze for 6-8 hours at -18 °C.
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