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.
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