I bought an Ice Cream Maker about a month ago and it has been deadly! I’ve been having way too much fun, way too often with that thing. I thought while the summer months are present and hot I would share some of the recipes we’ve made. My mom got me the Jeni’s Splendid Ice Creams at Home book for Christmas a few years back and boy, oh boy! they are good. For the first installment of “This Week’s Ice Cream” we are going with…
Maple Cinnamon Almond.
(holy cow! this is so good)
Now the recipe in the book is for maple ice cream with salty buttered pecans. I opted for some cinnamon covered almonds instead. I am sure either would be delicious.
2cups whole milk
1T + 1tsp cornstarch
3T cream cheese (softened)
1/2tsp fine sea salt
1 1/4cups heavy cream
2T light corn syrup
1 1/2 cups Grade B or C pure maple syrup (I was able to make ours with the syrup we got at the maple farm in the early spring)
3/4 cups chopped cinnamon almonds (I got mine at target)
Prep â€“ Mix 2T of the milk with 1T plus 1tsp of cornstarch, set aside.
Whisk the 3T of cream cheese with with 1/2tsp fine sea salt, set aside.
Mix 1 1/4cups heavy cream with 2T corn syrup, set aside.
Cook â€“ Bring 1 1/2cups maple syrup to a boil over medium-high heat, reduce the heat to medium and continue boiling for 8minutes, or until the maple syrup is reduced by half and is darkened around the edges. Now you can remove the syrup from the heat and slowly add the cream mixture, then add the remaining 2cups of milk, whisking until combined. Bring to a boil over medium-high heat and cook for 4minutes. The mixture became a little curdled from the acid in the syrup, but it came back together from the churning in the ice cream maker. Now you can remove the mixture from the heat to add in the cornstarch slurry. Put back on heat and boil until thick, about a minute. Add the final mixture to a Ziploc bag, chill in the ice bath for 30 minutes, and then freeze in your ice cream maker for 25 minutes or until thick and creamy. Just before you go to turn off the machine. Add the nuts and let them get mixed through. Store in an air tight container and let freeze in your freezer at least 4 hours before serving. Eat until all gone!
(recipe from Jeniâ€™s Splendid Ice Creams at Home by Jeni Britton Bauer)