December 25, 2007

Cinnamon Almond Praline Ice cream (with no cream)

Ice cream made without cream?
When Sunita announced Cinnamon to be this month’s spice, I wanted to come up with something different. Most desserts have a fruit, especially apples, and cinnamon in some form or the other. In Indian cooking, cinnamon is used in north Indian cooking, but would not be a main ingredient, but used along with other spices as a part of garam masala or otherwise. Then the option was to bake something with cinnamon in it. So I spent most of December hoping a lightbulb would flash. It was only a couple of days back, while reading someone’s post about an entry sent in for the event, that I realized I didn’t have much time left.
So I came up with Cinnamon Almond Praline Ice cream!

The credit for the basic recipe I am using goes to my friend, Gauri, in Goa. Technically, this might not qualify for an ice cream as it has no cream!! No eggs either. But as far as I am concerned it is made from milk and looks and tastes like ice cream. So this is how I made it.

For the Ice cream:

1 litre milk (I used 3% fat milk) + ¼ cup
4 slices white sandwich bread
2 tbsp corn flour
¾ cup sugar
1 ½ tsps powdered cinnamon

For the praline:
¾ cups chopped/ coarsely ground almonds
(pulsed in the processor, into pieces-not powdered)
¼ cup sugar

Toast the broken almonds and spread over a greased cookie sheet or piece of foil. Dissolve the sugar with 1 tbsp of water and boil till a one thread syrup forms. Pour this over the almonds and allow to cool and set. Break the praline into smaller pieces.

Ice cream:
Cut off the crusts from the bread and powder in the blender. Pour the milk into a heavy bottom vessel. Allow to boil, then add the sugar and powdered bread, turn down the heat, and allow to simmer while stirring frequently till it has reduced a little and is thicker in consistency. Dissolve the cornflour and the cinnamon powder in ¼ cup milk and add to the mixture, stirring all the while. The mixture will thicken to a custardy consistency. Allow to cool. If the mixture is lumpy (it shouldn't be) then bled till smooth. Pour into a container and freeze. When frozen, take this out and beat well to break ice crystals and get a smooth consistency. Repeat twice more. Just before freezing the ice cream for the final time, add the praline pieces and mix well and then freeze. The ice cream is ready to be served.
Serve the cinnamon ice cream with any sauce (chocolate would be good) of choice and decorate as you wish. Enjoy.
P.S. This ice cream would not be as creamy in texture as regular ones (for obvious reasons). This is the first time I made this with cinnamon. I usually make it with fruit puree (mango is especially good) and the texture is creamier. If the milk is higher in fat content and the milk sugar mixture is reduced well, this ice cream turns out well.
This goes over to Sunitha for Think Spice, Think Cinnamon.
You may want to check this out. Apparently, there is a connection between your character and ice cream flavour you prefer!!!


bindiya said...

This is a very unusual Ice cream recipe, thx for sharing!

vegeyum said...

Love any form of icecream, and this looks great.

I wish you a wonderful time with family and friends during this season. May it be a peaceful and blessed time for you, where each of us gives as much joy as we can to those around us.

Laavanya said...

This looks great and is lower in fat too. I love the crunchiness of pralines. Have bookmarked this to try Aparna.

sunita said...

That looks beautiful...thanks for sending it over :-)

Siri said...

Loved the icecream flavor quiz..:) thanks!

~ Siri

satya said...

This low fat version of icecream recipe sounds interesting Aparna.Thank you for sharing.How much fruit can be added in this recipe?

Nags said...

this is a truly unique recipe, what with bread and all. must try it out! bookmarked :)

Sagari said...

yummy ice aparana and adding breaddd wow

Lissie said...

icecream with bread and cinnamon! looks so yummy!! you are really creative :)

aparna said...

Happy to share this version of ice cream.
Satya, about 3/4 cup of fruit puree should be ok for the quantities in the recipe. I usually use mango or chikoo (sapodilla) puree.

Rosie said...

Oooh ice cream and low fat sounds brilliant to me! One recipe I must try out at some point, thanks for sharing :)

Rosie x

toro said...

I am Jpanease.
So it was very interesting contents, and links.
If it's okay, my blog also links please.
Hobbies, wrote a lot about ice cream.

verri said...

i love ice cream so much.
thanks for the share ya!
take care.