Coffee & Almond Ice Cream

• ½ cup - raw almonds
• 6  - Biscoff cookies
• 1 ½ cup - heavy whipping cream
• 1 ½ cup - whole milk
• ⅔ cup - sugar
• ¼ cup - coffee
• ¼ teaspoon - Kosher salt
• 4  - egg yolks
• 1 teaspoon - vanilla extract
• ½ teaspoon - almond extract
• ½ cup - raw almonds
• 6  - Biscoff cookies
• 14 ounce - sweetened condensed milk
• 1 teaspoon - vanilla extract
• ½ teaspoon - almond extract
• 3 Tablespoons - instant espresso
• ¼ teaspoon - Kosher salt
• 1 pint - heavy whipping cream

Instructions

1. Whisk together the milk, whipping cream, 1/3 c. sugar, coffee grounds, salt, almond extract, and vanilla extract. Bring to a simmer over medium heat. Meanwhile, whisk together the remaining 1/3 c. sugar and egg yolks until pale yellow, about 2 minutes.
2. Gradually mix half of the cream mixture into the egg yolks, whisking constantly. Pour the yolk-cream mixture back into the saucepan, and cook over medium heat until slightly thickened. It should coat the back of a spoon. Strain through a fine-mesh sieve into a small bowl. Cool it with an ice bath. Press a piece of plastic wrap over the top to keep a skin from forming. Refrigerate for one hour.
3. Stir in the chopped almonds. Freeze in an ice cream maker according to manufacturer's instructions. Pour into a freezer-safe container. Freeze for one hour before serving.