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Cinnamon Ice Cream

from Willie Hernandez, Chef, Aprons Cooking School

Makes 1qt

3 cups almond milk
½ cup vegetable oil
2/4 cup sugar
1 teaspoon salt
10 3-inch cinnamon sticks, broken in half
6 large egg yolks

In medium saucepan whisk 2 cups of almond milk, oil, sugar and salt.  Add cinnamon sticks and heat mixture until warm. Remove pan from heat and let cinnamon steep for an hour.

Reheat until warm and whisk to recombine oil .  Strain cinnamon through fine mesh strainer into a medium bowl.

Return the mixture to saucepan.

Place the egg yolks in bowl, whisk to combine.  Put remaining cup of almond milk in another medium.

Slowly add the warm mixture to egg yolks while whisking constantly.  Poor mixture back into saucepan and cook over medium heat with rubber spatula scraping the bottom to ensure you don’t curdle the egg yolks.  Cook until thickens and coats back of spatula.  Strain through fine sieve over bowl of almond milk.  Place bowl in ice bath and stir until cool.

Chill in cooler and then churn in ice cream maker until set. 

Tue, September 17 2019 17 Elul 5779