My experimentation with almond pulp continues. Some of my experiments work, others don’t.
I’ve talked about the tricky attributes of almond pulp. It’s got a gritty texture with only very slight flavor (since most of it goes into your almond milk). So far the best use of almond pulp I’ve found is throwing it in some banana bread or muffins, mostly because the texture of the pulp itself is less pronounced.
But the other day I decided to give my new ice cream attachment for the KitchenAid a whirl, and settled on a Rose-Honey and Ricotta ice cream recipe. I already had some rose honey on hand, created with a recipe featured in Everyday Alchemy: Transformative Cooking With Herbs. If you have dried rose petals (always make sure these rose petals have not been treated with any chemicals!), all you have to do is put them in a large mason jar, fill it with honey, and let it sit for at least 3 weeks. During the time it’s good to flip the jar back and forth during the 3 weeks to stir the mixture. After 3 weeks, strain out the herbs and pour the honey through a strainer into a clean, sterile jar.
The verdict? The ice cream itself turned out a bit too sweet for my taste—I think next time I’ll cut the amount of honey I used and perhaps add a little salt (salted caramel ice cream is one of my favorites, so why not try it here?).
In an attempt to cut the sweetness of a bite, I decided to try a spoonful of almond pulp on top of the ice cream. Surprisingly it wasn’t bad. While typically I’m not fond of the gritty texture that almond pulp has, it works atop your ice cream—providing some nice texture when you don’t have a cone handy.
I bet almond pulp would work as a topping for other ice creams, or even blended in.