Almond Ice

The almond-milk custard base can be made up to 2 days ahead and stored in an airtight container in the refrigerator. In fact, aging the base for 12-24 hours allows flavors to meld and improves the final texture. Stir well before freezing. The orange-flower water can be added just before freezing if you prefer a fresher floral note.

Store the finished almond ice in an airtight, freezer-safe container for up to 2 weeks. Because this is an old-fashioned recipe without modern stabilizers, the texture is best within the first 3 days. Let stand at room temperature for 5-10 minutes before scooping, as it freezes harder than modern ice cream. If ice crystals form on the surface, scrape them off before serving.