Ice cream and chilled desserts
A signature pairing in Tunisian cuisine, cinnamon and orange blossom water come together in an egg-yolk custard enriched with almond milk and cream. This sugar-free, low-carb dessert is elegant enough for a gathering.
Heat the almond milk, cream, and cinnamon in a saucepan over medium heat for 10 minutes. Remove from the heat before it boils.
Whisk the egg yolks with the erythritol. Slowly whisk in a ladleful of the hot milk mixture, adding it gradually while whisking constantly.
Return the tempered mixture to the saucepan. Stir over low heat for 7 minutes, until it coats the back of a spoon and thickens. Add the orange blossom water.
Transfer the mixture to a bowl, cover, and refrigerate for at least 2 hours.
Churn the chilled mixture in an ice cream maker, or freeze it for 4 hours, stirring occasionally. Sprinkle with toasted almonds to serve.
Add the egg yolks to the mixture gradually while whisking constantly, or they may curdle. Allergen: contains egg, dairy (cream), and tree nuts (almonds).
Harcı tarifteki gibi 2 saat değil sadece 1 saat soğuttum, dondurma makinesine erken koyduğum için kıvamı biraz sulu kaldı; tam 2 saat beklemek gerçekten fark yaratıyormuş.
Tarçın ve portakal çiçeği kokusu gerçekten çok zarif, kıvamı da beklediğimden pürüzsüz çıktı.
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