Almond Coffee Ice Cream Food

ALMOND ICE CREAM

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

COFFEE ALMOND ICE CREAM

Steps:

• Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight.
• Pour in ice cream maker and churn for 25 minutes. Freeze until it's firm.

SKOR AND TOASTED ALMOND COFFEE ICE CREAM - FOR ELECTRIC MACHINE

Steps:

• Beat eggs and sugar with whisk or electric mixer until thick and cream-colored.
• Add milk, cream, vanilla and dissolved instant coffee.
• Mix well.
• This can be refrigerated or used immediately.
• Pour into ice cream maker as per manufacturer's instructions.
• Break Skor bars into small to bite-sized chunks – not too small or they will all sink to the bottom.
• Use your personal preference on amount.
• Toast almonds lightly in oven- they will burn fast, so keep a close eye on them.
• Bake at apx 325 for 5 minutes- flip after 2 minutes.
• Keep your eyes on them!
• Again- use your personal preference as to how much almond you would prefer.
• After frozen, turn ice cream into freezer-safe container.
• All machines are different so freezing time will vary.
• Fold in Skor and almonds – alternately you can add Skor and almonds to ice cream machine with 2-3 minutes left of freeze time.
• Almonds may also be left out and added on top of ice cream when eating.
• Drizzle caramel sundae sauce on ice cream prior to serving.
• For extra coffee flavour and sweetness you could add a small amount (2-3 tsp) of coffee syrup to ice cream base prior to freezing.