Rosewater Almond Ice Cream

Ingredients

• 1 quart heavy cream
• ½ pound powdered sugar
• juice of 2 large lemons OR 1 pint mashed strawberries or raspberries
• 2 ounces sweet almonds, blanched
• 1 ounce bitter almonds, blanched
• 1 tsp rose water
• ice and salt for churning

Method

1. 1 Place 1 quart of heavy cream in a broad pan. Gradually stir in ½ pound of powdered sugar until fully dissolved.
2. 2 Strain the cream mixture through a fine-mesh sieve into a lidded metal container.
3. 3 Set the container in a tub filled with broken ice and a generous amount of salt. Ensure no salt enters the cream.
4. 4 Scrape the freezing cream from the sides with a spoon. Gradually stir in lemon juice or fruit puree during freezing.
5. 5 For almond flavor, beat blanched sweet and bitter almonds with rose water into a paste. Stir this into the cream while it freezes.
6. 6 Once frozen, dip the container in lukewarm water to release. Serve immediately in glasses or unmolded from molds.