Chinese · Dessert
Almond Milk Ice
A pale, delicately perfumed Cantonese-style water ice built from sweetened almond milk, coaxed into loose snowy crystals by hand-scraping in the freezer rather than churning. Light, fragrant and barely sweet, it is the kind of refreshing finish served after a rich Chinese banquet to cleanse the palate.
$0
10 minsPrep
5 minsCook
255 minsTotal
EasyLevel
Nutrition per serving
105Calories
2.2gProtein
4gFat
16.2gCarbs
14.7gSugar
0.9gFiber
59mgSodium
2mgChol
0.6gSat Fat
123mgPotassium
180mgCalcium
0.4mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Warm the almond milk, whole milk and sugar gently in a small pan with the water, stirring until the sugar fully dissolves, then remove from heat without letting it boil.
2
Chill the mixture completely in the fridge, at least 1 hour, so it freezes evenly.
3
Pour the chilled mixture into a shallow tray about 350ml in size and place in the freezer.
4
After 45 minutes, scrape the half-frozen edges into the centre with a fork, breaking up any ice crystals.
5
Repeat the scraping and forking every 30-40 minutes for about 3 hours, until the whole tray is made up of light, separate, fluffy ice crystals.
6
Scoop into two chilled bowls, scatter the toasted chopped almonds over the top, and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g sweetened, well chilled almond milk
- 1.4 oz40g whole milk
- 0.9 oz26g dissolved into the milk sugar white
- 0.4 oz10g toasted, finely chopped almond
- 0.1 oz4g used to loosen the sugar syrup water
