Cinnamon and almond ice cream
Time: 30 min. preparation time, 10 min. baking time
Nutrition: Calories ca 732 / Protein 15g / Carbohydr. 25g / Fat 65g
Ingredients (4 servings)
|100 g||slivered almonds|
|250 ml||almond milk|
|580 g||heavy cream|
large saucepan, baking sheet, oven, medium saucepan, plastic wrap, loaf pan, whisk, stand mixer or hand mixer with whisk attachment, ice cream bowl attachment, cutting board, knife, large measuring cup, 2 mixing bowls
The perfect ending to this ice cream is a bold, flavorful shot of Espresso.
Preheat oven to 180°C/350°F. Spread almonds over baking sheet and toast in oven until fragrant, approx. 5 – 10 minutes.
baking sheet, oven
100 g slivered almonds
Scrape seeds from vanilla beans.
cutting board, knife
2 vanilla beans
Add vanilla bean seeds to large saucepan along with the almond milk, heavy cream and cinnamon. Bring to a boil, then transfer to a large measuring cup. Set aside.
large saucepan, large measuring cup
250 ml almond milk / 580 g heavy cream / 2 tsp cinnamon
Beat egg yolks along with the stevia in stand mixer until combined.
stand mixer or hand mixer with whisk attachment
10 egg yolks / 20 g stevia
With the beater on low, slowly stream the boiled almond milk mixture into the egg yolk mixture. Beat until well-combined.
Transfer mixture to a clean bowl and heat over a double boiler, whisking constantly, until thickened slightly. To test for doneness, dip a spoon into the mixture to coat the spoon, then drag your finger down the back; if a clear path remains where your finger was, it’s ready.
mixing bowl, medium saucepan, whisk
Set bowl over an ice bath, whisking it until it cools down.
Transfer mixture to frozen ice cream bowl attachment and mix until ice cream thickens and freezes.
ice cream bowl attachment
Add toasted almonds and mix until combined. Transfer to loaf pan, cover with plastic wrap, and transfer to the freezer until frozen through. Slice into portions and top with more slivered almonds, if you like. Enjoy!
plastic wrap, loaf pan