Cinnamon and almond ice cream

Cinnamon and almond ice cream

Based on 14 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

  • 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

Enjoy with

Espresso
The perfect ending to this ice cream is a bold, flavorful shot of Espresso.

Nutrition per serving

Cal
512
Protein
13g
Fat
52g
Carb
10g

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 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.
  • 2 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 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 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!