Cinnamon and almond ice cream

Cinnamon and almond ice cream

12 ratings

Karolina, Kitchen Stories


„Nothing tastes better than homemade ice cream. I love the combination of almonds and cinnamon, and that it’s not too sweet!“

Difficulty

Medium 👍
30
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

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

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.
  • 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 thickens and freezes.
  • ice cream bowl attachment

Transfer mixture to frozen ice cream bowl attachment and mix until ice cream thickens and freezes.

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. 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. Slice into portions and top with more slivered almonds, if you like. Enjoy!