Before using your ice cream maker, read its instructions. Some machines require the canister be frozen 24 hours before operating.
Author: Alicia Shaw
Serves: 4
Ingredients
Cinnamon Ice Cream
2 teaspoons cinnamon
1½ teaspoons vanilla
⅓ cup almond butter
pinch of salt
2 egg yolks
(1) 14 oz. can full fat coconut milk
3 tablespoons honey
Apple Compote
2 Granny Smith apples, peeled and diced
½ teaspoon cinnamon
2 tablespoons ghee (or butter)
1 cup unflitered apple juice
Instructions
Cinnamon Ice Cream
Place the cinnamon, vanilla, almond butter and salt in a large bowl. Set aside.
Place egg yolks in a medium bowl and set aside.
Combine the coconut milk and honey in a small saucepan over medium-high heat. Stir to dissolve the honey.
As soon as the mixture comes to a boil, turn down to medium heat.
Whisk the egg yolks. Continue whisking as you slowly add ½ cup of the hot coconut milk to the yolks. Whisk another ½ cup of coconut milk into the yolk mixture.
Pour the yolk mixture back in the pan with the rest of the coconut milk. Continue whisking over medium heat until the mixture thickens, about 3-4 minutes.
Prepare an ice bath (heavy on the ice). Transfer the ice cream into a gallon ziplock. Submerge the bag into the ice bath to cool.
Once the mixture is completely cooled (about 30 minutes), pour ice cream into an ice cream maker for 15-18 minutes.
Transfer to a freezer safe container and store in the freezer.
Apple Compote
Heat the ghee in a large skillet over medium heat. Add the apples and cook for about 5 minutes.
Add the cinnamon and stir to combine.
Add the apple juice. Once it starts to bubble, turn the heat down and simmer to reduce for 10 minutes. Make sure you let the juice reduce so you have a thick sauce.
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/cinnamon-ice-cream-apple-compote/