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Coffee & Almond Ice Cream

Coffee & Almond Ice Cream

Homemade coffee ice cream with roasted, chopped almonds. Perfect for hot summer days!

Author: Jane Doe

Category: Dessert

Cuisine: American

Difficulty: Medium

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 Servings

Calories: 136 kcal per serving

Ingredients

  • 1 Gram - Whole Milk
  • 1 Gram - Heavy Whipping Cream
  • 1 Gram - Sugar
  • 18 Gram - Finely Ground Coffee
  • 1 Gram - Salt
  • 1 Gram - Almond Extract
  • 1 Gram - Vanilla Extract
  • 4 Gram - Egg Yolks
  • 1 Gram - Toasted Almonds Chopped

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.

Nutrition

Calories: 136 kcal | Total Fat: 6 g | Saturated: 2 g | Unsaturated: 1 g | Cholesterol: 116 mg | Total Carbs: 8 g | Fiber: 0 g | Sugars: 4 g | Proteins: 12 g | Sodium: 279 mg

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