|100 g||slivered almonds|
|250 ml||almond milk|
|580 g||heavy cream|
The perfect ending to this ice cream is a bold, flavorful shot of Espresso.
Preheat oven to 180°C/350°F. Spread almonds over baking sheet and toast in oven until fragrant, approx. 5 – 10 minutes.
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.
Beat egg yolks along with the stevia in stand mixer until combined.
With the beater on low, slowly stream the boiled almond milk mixture into the egg yolk mixture. Beat until well-combined.
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.
Transfer mixture to frozen ice cream bowl attachment and mix until ice cream thickens and freezes.