Do-It-Yourself Almond Sorbet From J&G Chef Jacques Qualin
Chef Jacques Qualin
We all know that summertime is the right time for ice cream. But before you go out dropping green on a pint (or two) of Ben & Jerry's Americone Dream, consider making your own ice cream at home.
Watch the how-to video and see the recipe after the jump.
Chef Jacques Qualin of J & G Steakhouse took pity on us and decided to share one of the well kept secrets of the ice cream world: It's super easy.
All it takes is a quick dusting off of that ice cream maker you bought with the best of intention but never actually used, mustering up a bit of the DIY spirit, and following the simple recipe.
So, watch the video, gather your supplies and you will soon be Master of the Creamery.
Almond Sorbet 2 C Toasted almonds 1 C Sugar 2 C Milk 1/2 Sheet silver gelatin Toast almonds at 350 degrees until they're golden. Add the toasted almonds to the sugar and milk and bring to a boil Steep for 30 minutes at room temperature. Blend mixture (don't blend the almonds too fine) and strain. Add in the gelatin and let cool. Freeze in ice cream maker.
Get the Food & Drink Newsletter
Our weekly guide to Phoenix dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.