Ice cream with Bienmesabe

Origen: Gran Canaria (Spain)

Ingredients: 1/2 Kg. of almonds, 3/4 Kg. of sugar, 3 yolks, 1/2 litre of water, ground cinnamon and grated green lemon rind.

Method of preparation:

1. Make syrup by diluting the sugar in hot water and then add the peeled and grinded almonds, the cinnamon and the grated green lemon rind.
2. Cook it over low heat, stirring it all the time, until it gets really thick and leave it to cool down.
3. Once it has cooled down add the whisked yolks and put it again on to heat, stirring it all the time, until it boils.
4. Put two scoops of ice cream in a dish, choosing any flavour you like, and spread the bienmesabe once it has cooled down completely.

This Bienmesabe can go also with crème caramels and other desserts.