I tried to find any references to “Cream-a-Latta” other than this recipe on the Internet, but came up empty. Perhaps Mr. Stogo made it up? I don’t know, but it’s delicious and that’s all that matters!
The cinnamon will probably integrate better with one of my heated mixes, but I’m assuming my no-cook base will work since the original recipe required no heating. (Gradually sprinkle in the cinnamon while beating the eggs at high speed to prevent the cinnamon from clumping.) I could have used real dark rum instead of a rum extract, but I didn’t have any on hand and the original recipe actually specified an extract. I found a highly rated rum flavoring on Amazon: Home Brew Ohio Dark Jamaican Rum Liquor Quik Essence. It worked really well in this ice cream.
The varying amounts of flavoring depend on the low carb base used. My Philadelphia base that uses whey and casein protein will require more cinnamon, vanilla, and rum extract.
UPDATE 2018-02-14: I tried this recently using the more commonly available and relatively inexpensive rum extract made by McCormick. I had to use twice as much to get the same intensity and the flavor was inferior.
Low Carb Sweet Cream Base
½ - 1 teaspoon Saigon cinnamon
½ - 1 tablespoon vanilla extract
½ - 1 teaspoon Home Brew Ohio Dark Jamaican Rum Liquor Quik Essence
1½ oz (43 g) dry roasted almonds, diced.
- Follow the instructions for the Low Carb Sweet Cream Base and mix in the cinnamon early on. Add the vanilla extract and rum flavoring after the mix has cooled, if applicable. Cover and chill in the refrigerator for a few hours.
- Follow your ice cream maker’s directions for making ice cream. Add diced almonds to the ice cream maker approximately ten minutes before it’s done. Remove from the ice cream maker using a silicone spatula into the container. Freeze until solid.