I love desserts lined up, and have to share this with you:
Lots of little boxy peachy pies!
ALMOND MILK SHERBET
Toast until golden brown:
1 lb. sliced almonds
Pour over almonds while still hot:
4 cups whole milk
Let steep for at least one hour. Puree in a blender, then strain through a fine mesh sieve. Discard almonds and add to liquid:
2 cups simple syrup (equal parts sugar and water, brought to a boil then cooled)
1/4 teaspoon almond extract
Freeze according to your ice cream maker's directions.
This is so yummy, and so simple, I hope you try it! When blueberries and blackberries come in, around the 4th of July, this would go really well with them, too. Hurray for summer!