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1
Sprinkle gelatin over water in a small bowl, let stand, stirring once or twice, while you make the base for the ice cream.
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2
Pour 1 1/2 cups milk into a large saucepan.
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3
Add brown sugar and cinnamon, whisking until well blended.
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4
Heat over medium heat, whisking constantly, until steaming.
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5
Whisk egg yolks and evaporated milk in a medium bowl until well blended.
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6
Whisking frequently, slowly add the hot milk mixture to the egg mixture until mixed.
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7
Bring the mixture back to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, about 4 minutes.
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8
Do not bring to a boil, otherwise the custard will curdle.
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9
Strain the custard through a fine-mesh sieve into a clean large bowl (preferably stainless-steel).
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10
Stir in the softened gelatin and whisk until melted.
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11
Pour in the remaining 1 cup milk and vodka (or rum), whisking constantly until well mixed.
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12
Cover and chili until cold and set, at least 4 hours or overnight.
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13
Whisk the ice cream mixture and pour into the ice cream maker.
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14
Freeze according to manufactureraTMs directions.
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15
During the last 5 minutes of freezing, add almonds.
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16
Put the ice cream in the freezer to firm up.
