Cinnamon and orange blossom water, the signature flavours of Tunisian cooking, come together in an egg-yolk custard enriched with almond milk and cream. It is sugar-free, low in carbohydrates, and elegant enough for a party table.
Warm the almond milk, cream and cinnamon together over medium heat for 10 minutes, removing from the heat just before it boils.
Whisk the egg yolks with the erythritol, then gradually whisk in a ladleful of the hot milk mixture at a time to temper them.
Pour the tempered mixture back into the pan and cook over low heat, stirring, for 7 minutes until it coats the back of a spoon, then stir in the orange blossom water.
Pour the mixture into a bowl, cover it, and chill in the fridge for at least 2 hours.
Churn the chilled base in an automatic ice cream churner, or freeze it in the freezer for 4 hours, stirring occasionally, then serve topped with toasted almonds.
Add the egg yolks to the hot mixture gradually while whisking constantly, or they will curdle. Allergens: contains egg, dairy (cream) and tree nuts (almond).
Chilling the base thoroughly before freezing gives a smoother, less icy result in the ice cream maker; freezing it while still warm leads to ice crystals.
Admin DadaGastro · verified in test kitchenHarcı 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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