How about this for a math equation:
- cold ice cream (32°F)
- natural light for photos only available outside (100°F+).
- ya gonna get melty ice cream…REAL fast.
Besides the melty photographs, it was super tasty. Very rich and cinnamony…is that a word? …again with the spelling! 😉
And since it isn’t quite fall outside yet, why not enjoy some last bites of summer with some cold ice cream…with the taste of fall! 🙂 Win/win.
Cinnamon Ice Cream
heavily adapted from All Day I Dream About Food
- 1 cup heavy cream
- 2 cups unsweetened almond milk
- 1/2 cup honey
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 5 large egg yolks
- Prepare an ice bath and set aside.
- Whisk the egg yolks up in a small bowl and set aside.
- In a medium sauce pan, whisk the heavy cream, almond milk, honey, cinnamon, and vanilla.
- With the sauce pan attached to the candy thermometer over medium heat, bring the mixture up to 170F.
- While quickly whisking the egg yolks, slowly pour in 3/4-1 cup of the hot milk mixture.
- Once combined, whisk the egg yolk mixture back into the hot milk mixture.
- Bring the temperature up to 175F – 180F.
- Pour the mixture into the ice bath and let it rest for 10 minutes.
- Take the bowl out of the ice bath and cover with plastic wrap.
- Refrigerate for about 3 hours, or until chilled.
- Using your ice cream maker and the ice cream maker’s instructions, freeze the ice cream until it reaches a soft serve consistency.
- Place the ice cream in a freezable container and place it in the freezer to harden.
- Once hardened, scoop the ice cream out and enjoy!