|4 drops||almond extract|
|500 ml||sunflower oil|
|50 g||flour for breading|
Add milk, sugar, cinnamon stick, almond extract, and vanilla bean to a saucepan. Finely grate lemon and orange peel and add to saucepan, as well. Warm mixture on medium heat for approx. 3 - 5 min.
Melt butter in a second saucepan. Add flour and stir on medium-low heat for approx. 2 min, until combined. Remove vanilla bean and cinnamon stick from the first saucepan and add milk to flour mixture. Let simmer for approx. 5 min., stirring constantly until the mixture thickens. Stir in egg yolk, then remove saucepan from heat.
Line baking dish with plastic wrap. Add batter, smooth top, and cover with more plastic wrap. Refrigerate for approx. 4 hrs. or overnight, until firm.
Cut cream in equal-sized, square pieces.
Add flour, beaten eggs, and breadcrumbs each to a separate mixing bowl. Coat milk squares in flour, egg, then breadcrumbs.
Heat oil in a large frying pan on medium heat. Sauté breaded squares from all sides for approx. 2 min. until golden brown. Transfer to a paper towel-lined plate to drain slightly.
Place an ice cream stick into each fried square. Mix cinnamon and sugar in a deep plate or shallow bowl and roll each square in mixture while still warm. Enjoy!