Sunday, January 19, 2014

Cinnamon Almond Ice Cream

I know, it's January. Who makes homemade ice cream in January?  But I had some good local cream, and I was planning to make a pie that I knew would be better with ice cream. And this is delicious! Especially good with cherry pie, but totally worth making just on its own, too. You'll need an ice cream maker for this recipe, which works well with a 1 1/2 quarter maker.

1 cup milk
1/3 cup sugar
Pinch of salt
1/2 tsp ground cinnamon
1 1/2 tsp almond extract
1 1/2 cups heavy cream
Slivered almonds for topping (optional)

Use milk and cream straight from the fridge so they are as cold as possible.

Combine the milk, sugar, and salt and stir or whisk until the sugar is totally dissolved. Add the cinnamon, almond extract, and cream, and mix well.  Process this mixture in the ice cream maker according to the manufacturer's directions. Serve immediately or freeze in an airtight container for later. If desired, top each serving with a sprinkling of slivered almonds.

Serves 6-8.

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