Pour the almonds into a small skillet. Cook over medium heat, stirring often, until they're toasted and smell nutty. Spoon the almonds into a small bowl and let them cool completely. Roughly chop the Biscoff cookies until they're about the size of a chocolate chip. You should have 1/2 cup (50 grams) of cookie crumbs.

Next, whisk together the heavy whipping cream, whole milk, half of the sugar, the ground coffee, and the salt in a saucepan. Bring it to a simmer over medium heat, stirring constantly. Set the pan aside off of the heat.

Add the remaining sugar and the egg yolks to a medium mixing bowl. Whisk rapidly until the mixture is thickened and pale yellow, about 2-3 minutes. Then, while whisking constantly, slowly add about 1/2 cup of the coffee-cream mixture to the egg yolks to temper the eggs. Slowly pour the remaining coffee-cream mixture into the egg yolks until the mixture is smooth.

Pour the coffee-cream mixture back into the saucepan and cook it over medium heat, stirring often, until it's slightly thickened and coats the back of a spoon. Strain the custard through a fine-mesh sieve into a medium bowl. Discard the coffee grounds.

Fill a large bowl with ice and water to make an ice bath. Place the bowl of custard into the ice bath and stir constantly until the custard is chilled. Then, add the vanilla extract and almond extract and stir well to combine. Press a piece of plastic wrap over the top of the custard to keep a skin from forming. Refrigerate for at least 1 hour or up to 24 hours.

Once the custard is completely chilled, freeze in an ice cream maker according to manufacturer's instructions. Add the toasted almonds and cookie crumbs during the last 5 minutes of churning. Pour the ice cream into a freezer-safe container and freeze for at least 2 more hours. Scoop and enjoy!

Place a loaf pan in the freezer while you prepare the rest of the recipe.

Pour the almonds into a small skillet. Cook over medium heat, stirring often, until they're toasted and smell nutty. Spoon the almonds into a small bowl and let them cool completely. Roughly chop the Biscoff cookies until they're about the size of a chocolate chip. You should have 1/2 cup (50 grams) of cookie crumbs.

In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, almond extract, instant espresso, and a pinch of salt. Whisk until the mixture is smooth and the instant espresso is dissolved. Set aside.

Next, use a hand mixer or stand mixer with a whisk attachment to whip the heavy whipping cream into stiff peaks, about 3-4 minutes. Fold the whipped cream into the condensed milk mixture, about 1 cup at a time, until you have a smooth ice cream base.

Fold the almonds and cookie crumbs into the ice cream base until the add-ins are well-combined. Pour the ice cream base into a loaf pan and smooth the top evenly. Freeze the ice cream in a flat spot for about 2 hours. Wrap the pan with tinfoil or plastic wrap and freeze for another 3-4 hours until it's completely frozen. Scoop and enjoy!