Cinnamon and almond ice cream

Step 1/9

• 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

• ⅔ vanilla beans

• cutting board
• knife

Scrape seeds from vanilla beans.

Step 3/9

• 83⅓ ml almond milk
• 193⅓ g heavy cream
• ⅔ 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

• 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.

Step 6/9

• 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

• ice cubes

• mixing bowl

Set bowl over an ice bath, whisking it until it cools down.

Step 8/9

• ice cream bowl attachment

Transfer mixture to frozen ice cream bowl attachment and mix until ice cream become thick and cold.

Step 9/9

• 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!