Brown Sugar & Toasted Almond Ice Cream

Directions

Sprinkle gelatin over water in a small bowl, let stand, stirring once or twice, while you make the base for the ice cream.

Pour 1½ cups milk into a large saucepan.

Add brown sugar and cinnamon, whisking until well blended.

Heat over medium heat, whisking constantly, until steaming.

Whisk egg yolks and evaporated milk in a medium bowl until well blended.

Whisking frequently, slowly add the hot milk mixture to the egg mixture until mixed.

Bring the mixture back to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, about 4 minutes.

Do not bring to a boil, otherwise the custard will curdle.

Strain the custard through a fine-mesh sieve into a clean large bowl (preferably stainless-steel).

Stir in the softened gelatin and whisk until melted.

Pour in the remaining 1 cup milk and vodka (or rum), whisking constantly until well mixed.

Cover and chili until cold and set, at least 4 hours or overnight.

Whisk the ice cream mixture and pour into the ice cream maker.

Freeze according to manufacturer’s directions.

During the last 5 minutes of freezing, add almonds.

Put the ice cream in the freezer to firm up.