Almond Granita

Name: Almond Granita
Yield: 4 servings
Ingredients: 1 1 1/4 cups whole milk; 1 1/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped; 1 1/3 cup sugar; 1 1/4 cup almond paste (not marzipan; about 2 1/2 ounces); 1 1 teaspoon almond extract

From the kitchen of Carly

Toasted almonds and almond paste freeze into ethereal icy flakes, delivering pure nutty intensity in every spoonful. Smooth, creamy, and lighter than ice cream, this granita is an elegant finish that tastes like refined indulgence.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/4 cups whole milk
11/2 cup slivered almonds (about 3 ounces), toasted, cooled, chopped
11/3 cup sugar
11/4 cup almond paste (not marzipan; about 2 1/2 ounces)
11 teaspoon almond extract

Instructions

Purée all ingredients with 1 1/4 cups water in a blender until smooth. Set a fine-mesh strainer over a 9x9x2" metal baking pan; strain, discarding solids. Freeze mixture for 1 hour. Stir, mashing any frozen parts with the back of a fork. Cover and freeze mixture until firm, about 2 hours. Using a fork, scrape granita vigorously to form icy flakes. DO AHEAD: Can be made 3 days ahead. Cover tightly with foil and keep frozen. Give it a quick scrape before serving.