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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: Sunday Table1

Meal Type: Beef

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 Servings

Calories: 320 kcal per serving

Ingredients

  • Reduced sodium cheese crackers
  • Cheese souffle
  • Pork boneless shoulder breast
  • Beer cheese soup
  • Cheese and Fruit Strudel
  • Frankfurter
  • Salmon fish oil
  • Turkey or chicken and beef sausage
  • Chicken or turkey broth

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

Energy: 320 kcal | Total Fat: 22 g | Saturated: 9 g | Trans: 0 g | Cholesterol: 109 mg | Total Carbs: 14 g | Fiber: 0 g | Sugars: 4 g | Proteins: 15 g | Sodium: 581 mg | Polyunsaturated: 3 g | Monounsaturated: 7 g

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