Coffee & Almond Ice Cream
Homemade coffee ice cream with roasted, chopped almonds. Perfect for hot summer days!
Author: Sunday Table
Meal Type: Peanuts Free
Cuisine: American
Difficulty: MEDIUM
Prep. Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 Servings
Calories: 414 kcal per serving
Ingredients
- ½ cup - raw almonds
- 6 - Biscoff cookies
- 14 ounces - sweetened condensed milk
- 1 tsp - vanilla extract
- ½ tsp - almond extract
- 3 tablespoons - instant espresso
- ¼ tsp - Kosher salt
- 1 pt - heavy whipping cream
Instructions
- 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.
- 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.
- 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.
Nutrition
Energy: 414 kcal | Total Fat: 32 g | Saturated: 18 g | Trans: 0 g | Unsaturated: 1 g | Cholesterol: 84 mg | Total Carbs: 40 g | Fiber: 1 g | Sugars: 34 g | Proteins: 8 g | Sodium: 170 mg | Polyunsaturated: 2 g | Monounsaturated: 10 g
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