Hot weather is a good reason to make ice cream.
I decided to make Brown Sugar and Toasted Almond Ice Cream. Although this is a recipe from Eating Well and should be lighter, I bought regular evaporated milk at the store instead of fat-free/light. Oops! I used 2% milk. I had to cook this longer than the 3-5 minutes the recipe said, but it’s possible that I had my temperature a little too low. I cooked it for about 10-12 minutes until the mixture coated a spoon. I added rum rather than vodka. I did not strain the custard, and I refrigerated it for a few days until I had a chance to put it through the ice cream maker.
I froze it for a few hours after its time in the ice cream maker before trying a little and putting the rest in a container to see how it holds up after a few days.
Since I used full-fat evaporated milk, I can’t attest to its texture and satisfaction as a lighter dessert. It was pretty good in general, though. It was definitely cinnamony. The rum flavor was not overpowering at all. It stood up well in the freezer. I had some tonight (about 3 weeks after I made it originally), and the texture is still very good. This was a good recipe, and I’d think about making it again.