Light and fluffy, satisfying half-frozen dessert.
Almond Milk And Frozen Treats
1 cup Mandelin Natural Almond Flour
1 cup sugar
6 large egg whites
2 cups chilled heavy cream
1/4 teaspoon almond extract
In a bowl, mix 1 cup almond flour and 1/2 cup plus 2 tablespoons sugar.
Beat egg whites in a bowl with an electric mixer at medium speed until they just hold soft peaks. Beat in remaining 1/4 cup plus 2 tablespoons sugar, a little at a time, then increase speed to high and beat until meringue just holds stiff, glossy peaks.
Beat cream with almond extract in a wide bowl with mixer at high speed until it just holds soft peaks.
Fold meringue into cream gently but thoroughly, then fold in almond flour mixture in same manner. Spoon into a 2-quart dish and freeze, covered, until firm enough to scoop, about 4 hours. Let soften slightly before serving.
Makes 2 quarts.
Gourmet, January 2007