Cinnamon and almond ice cream

Based on 16 ratings

Difficulty

Medium 👍
30
min.
Preparation
10
min.
Baking
360
min.
Resting

Ingredients

Servings:-6+
100 g slivered almonds
vanilla beans
250 ml almond milk
580 g heavy cream
2 tsp cinnamon
10 egg yolks
20 g stevia
ice cubes
Metric
Imperial

Utensils

  • baking sheet
  • oven
  • cutting board
  • knife
  • large saucepan
  • large measuring cup
  • stand mixer or hand mixer with whisk attachment
  • mixing bowl
  • medium saucepan
  • whisk
  • ice cream bowl attachment
  • plastic wrap
  • loaf pan

Nutrition per serving

Cal
512
Protein
13 g
Fat
52 g
Carb
10 g
  • Step 1/9

    Preheat oven to 180°C/350°F. Spread almonds over baking sheet and toast in oven until fragrant, approx. 5 – 10 minutes.
    • 100 g slivered almonds
    • baking sheet
    • oven

    Preheat oven to 180°C/350°F. Spread almonds over baking sheet and toast in oven until fragrant, approx. 5 – 10 minutes.

  • Step 2/9

    Scrape seeds from vanilla beans.
    • vanilla beans
    • cutting board
    • knife

    Scrape seeds from vanilla beans.

  • Step 3/9

    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.
    • 250 ml almond milk
    • 580 g heavy cream
    • 2 tsp cinnamon
    • large saucepan
    • large measuring cup

    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.

  • Step 4/9

    Beat egg yolks along with the stevia in stand mixer until combined.
    • 10 egg yolks
    • 20 g stevia
    • stand mixer or hand mixer with whisk attachment

    Beat egg yolks along with the stevia in stand mixer until combined.

  • Step 5/9

    With the beater on low, slowly stream the boiled almond milk mixture into the egg yolk mixture. Beat until well-combined.

    With the beater on low, slowly stream the boiled almond milk mixture into the egg yolk mixture. Beat until well-combined.

  • Step 6/9

    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

    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.

  • Step 7/9

    Set bowl over an ice bath, whisking it until it cools down.
    • ice cubes
    • mixing bowl

    Set bowl over an ice bath, whisking it until it cools down.

  • Step 8/9

    Transfer mixture to frozen ice cream bowl attachment and mix until ice cream become thick and cold.
    • ice cream bowl attachment

    Transfer mixture to frozen ice cream bowl attachment and mix until ice cream become thick and cold.

  • Step 9/9

    Add toasted almonds and mix until combined. Transfer to loaf pan, cover with plastic wrap, and transfer to the freezer until frozen through, at least 6 hrs. Slice into portions and top with more slivered almonds, if you like. Enjoy!
    • plastic wrap
    • loaf pan

    Add toasted almonds and mix until combined. Transfer to loaf pan, cover with plastic wrap, and transfer to the freezer until frozen through, at least 6 hrs. Slice into portions and top with more slivered almonds, if you like. Enjoy!