An Ice Cream for Any Season Recipe

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Ingredients

  • Cinnamon Ice Cream
  • Yield: approximately 1 quart
  • 3 cups almond milk (I used Almond Breeze unsweetened original)
  • 1 cup soy milk powder
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • pinch of salt
  • 10 3-inch cinnamon sticks, broken up
  • 6 large egg yolks

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