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.
Scrape seeds from vanilla beans.
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.
Set bowl over an ice bath, whisking it until it cools down.
Transfer mixture to frozen ice cream bowl attachment and mix until ice cream thickens and freezes.
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!