Almond milk

1

The almonds are in the bowl, hot water for about five minutes, skins are removed, milk and almonds are poured into the mixer, evenly beaten

2

Scrambleded almond milk into an eggbasket, put sugar in it, heat up the fire so fast that it gets out of the fire, put a cap on it for 10 minutes so that milk can fully absorb the apricot smell

3

Ten minutes later, the boiled almond cow's year-old fluid was filtered

4

The glitting is soft with cold water

5

A soft glittin slice is mixed with warm almond milk and melted completely

6

Then join the rum mix

7

Light cream until eight

8

Add a mixture of almond milk

9

It's in the container, it's in the freezer for four to six hours to condensate

**Important Notes:** 1. Place the water for blanching the almonds in a bowl; the temperature should ideally be around 80°C. Blanch for a duration that allows the skin to be easily peeled off. 2. When blending the almonds, try to blend them as finely as possible so they can blend better with the milk. 3. The gelatin sheets must be soaked in cold water until soft, then added to the hot mixture. 4. "Eight-point cream" refers to whipped cream that has become solid, where the texture remains and does not collapse, and where the cream does not drip significantly when lifted. 5. If you are in a hurry, you can put it in the freezer for 1-2 hours to set it faster.