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!
That looks sooo good and I know what you mean about lighting and dealing with melting foods. I went thru that with some fudge I just posted about the other day that I actually shot 3 weeks ago during a hot snap. Melty city. lol
your ice cream looks divine!
This ice cream is a definite win! Love it!
looks good! i’ve also tried photographing ice cream on hot days = no bueno. by the way, i have the same oil+candy thermometer – love that thing!
Yum! I don’t care if it’s runny. That looks delicious!
I just found your blog when I was searching for a Healthy Carrot Cake recipe! I am SO HAPPY to have found your website… I just love everything about it.. The pictures are beyond eye catching and I think your sense of humor just adds the final touch. Thank you for the awesome recipes and all the time you must put in to your blog. I will let you know when I try your Wicked Carrot Cake Cupcakes.
Aww, you are so sweet Angela! 😀 You made my day. It’s comments like yours that keep me going. 🙂 I hope you enjoy the cupcakes!
That’s one perfect ice cream. I’m a big fan of cinnamon be it on cakes or creamy ice cream as this one.
just made this today and apple pie to go with it for dessert….tried a bite….or a few :)…… and LOVE IT! good job!
Awesome! What a brilliant combination. Yay for fall! 🙂
Ooo, yum. Cinnamon ice cream! And you adapted it from my recipe, I am so flattered!
Here’s what I’ve done in the past to combat melty ice cream photos…when it gets to the right consistency for scooping, I put it into the container I want and then I refreeze it until it’s pretty hard. That way, I get about 10 more minutes worth of photo time before it becomes a complete pool of melted cream!
That’s a great idea, thanks Carolyn! 🙂
Looks great! I LOVE your instructional post! I just need some apple pie! 🙂