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| Recipes |

Do-It-Yourself Almond Sorbet From J&G Chef Jacques Qualin

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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.

Making Almond Sorbet with Chef Qualin of J & G Steakhouse from Spring Eselgroth on Vimeo.

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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Join the New Times community and help support independent local journalism in Phoenix.