Bring the almond milk, trimoline and sugar to a simmer in a medium saucepan, then remove from the heat and chill to 4°C (39°F).
Whisk the lemon juice, almond liqueur and fromage frais together, then whisk this mixture into the cooled almond milk mixture with the salt. Pass through a fine sieve. Churn in an ice-cream machine according to the manufacturer’s instructions. Place in the freezer until needed.
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