Cinnamon and almond ice cream

Cinnamon and almond ice cream

Based on 18 ratings

Difficulty

Medium 👍

Preparation

30 min

Baking

10 min

Resting

360 min

Ingredients

2Servings
33⅓ g
slivered almonds
vanilla beans
83⅓ ml
almond milk
193⅓ g
heavy cream
tsp
cinnamon
3⅓
egg yolks
6⅔ g
stevia
ice cubes
MetricImperial

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

How-To Videos

how-to-toast-nuts

How to toast nuts

how-to-set-up-a-double-boiler

How to set up a double boiler

Nutrition per serving

Cal512
Fat52 g
Protein13 g
Carb10 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.
    • 33⅓ 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.
    • 83⅓ ml almond milk
    • 193⅓ g heavy cream
    • 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.
    • 3⅓ egg yolks
    • 6⅔ 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!

  • Enjoy your meal!

    Cinnamon and almond ice cream

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