- Milk500 Milliliter(s)
- Cinnamon1 Piece(s)hint
- Caster Sugar200 Gram(s)
- Egg6 Piece(s)egg yolks
- Lemon1 Piece(s)
- Almonds300 Gram(s)
Deliciously smooth and ultra creamy almond ice cream, made with just 6 ingredients! And today this creamy recipe joins the growing list of vegan ice cream recipes an you will enjoy it.
Prepare the condiments
Pour the cinnamon and half the sugar in the milk and bring to the boil.
Leave to infuse for at least 5 minutes.
Beat the egg yolks with the rest of the sugar until the slightly thickened mass turns pale yellow. You shouldn’t see any more sugar crystals.
Pour the boiling milk over the yolks and mix with a wooden spoon.
Return the milk and eggs to the pan.
Heat it without stopping stirring with a wooden spoon until, around 82 °, the mixture has set.
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Prepare the cream
The liquid rises in the pan because the air contained in the mass increases in volume. The milk thickens and forms rosettes when you take a little with a spoon and blow on it. First air bubbles form on the edges of the pan. If you are inexperienced, work slowly and very carefully.
When the mixture has set, immediately pour it into the bowl where the eggs were beaten.
Add the grated zest of a lemon. Do the same with the toasted almonds.
Let the device cool down to room temperature, then put it in the fridge.
When it has cooled down, pour it into the ice cream maker that you turn on. The constant movement of the mass during freezing prevents the formation of ice crystals.
Almond Ice Cream Final steps
If you do not have an ice cream maker, you can prepare the ice cream by putting the mass in your freezer and whisking it every 10 to 15 minutes. Continue until the ice cream becomes creamy. It will however always remain a little grainy.
Here is your almond ice cream ready to be served!
And for other frozen treats, check out our dessert menu !