Traditionally, also at home, is prepared in an old fashioned ice cream maker, works by adding ice and salt.
- 1-liter milk.
- 250 gr. raw almonds, peeled.
- 300 gr. sugar
- ½ cinnamon stick
- The skin of 1 lemon
To peel almonds: dip the almonds 30 seconds in boiling water. Drain the almonds, now the darn skins will slip off.
Boil the milk with the lemon peel and cinnamon, strain, add and dissolve the sugar in warm milk. Let cool.
Put drained almonds into high-speed blender and blend.
Mix with milk and place in the freezer, for a smoother texture blend with a hand held blend before serving.