BEER NUT AND WALNUT ICE-CREAM
Of course this is a high fat ice-cream, but compared to others it’s more nutrient and fiber dense. The grainy texture is more reminiscent of grainy crystals than peanuts. A higher powered food processor would produce a creamier texture. If you want to gain weight this is the more sensible route if you don’t want a lot of bulk.
If served chilled instead of frozen, you have yourself a BEER NUT AND WALNUT BUTTER SPREAD. Spread on your favorite toasted breads and drizzle with heated jams or maple syrup!
Makes approx. 4 cups at about 7400 calories per 4 cups not counting a fruit topping
3 c. beer nuts
2 c. walnut halves
1/2 c. Grade A maple syrup
1/4 c. sugar
3 t. liquid smoke or more
3/4 c. warm (not hot) water
1 T. LIQUID AMINOS by BRAGG (soy sauce substitute)
3 t. cinnamon
2 t. powdered ginger
1/2 t. pink Himalayan salt
1/2 c. apple cider
Combine beer nuts and walnuts in food processor and process till mealy, then process longer till bits start sticking together. Turn the unit off every 30 seconds to keep from overheating it and to stir up nuts from bottom of container.
Add remaining ingredients, except apple cider, and process till as smooth as possible, again shutting off unit every 30 seconds to keep unit from over-heating.
Now add apple cider and continue to process till fluffy.
Transfer to covered containers for freezing as a dessert and/or chilling for a bread spread.
Top with heated or chilled jams or preserves and/or maple syrup or chocolate sauce.
Notes: An easier way to make nut butter ice-cream is to purchase creamy style nut butters, transfer to freezer containers and freeze to desired hardness.
Here’s a dessert link that will help you gain weight.
https://chefdavies-tight.com/dessert-index/
FAT-FREE CHEF™ 