“I scream, you scream ,we all scream for ice-cream” i know its october and iam talking about ice cream! well, it doesn’t have to be always summer for an ice cream right?
This is not a 3-ingredient ice-cream or a no-churn ice cream. It does require an ice cream maker and a custard base. Trust me, its worth the time and effort. If you are a coffee addict like me, then this ice cream is for you. If you’re not, then you will become one after tasting it.
This recipe is from David lebovitz the perfect scoop. It has an amazing list of ice creams, sorbets etc and this coffee ice-cream has been on my list for a long time and finally took the time to make it. The recipe calls for whole coffee beans unfortunately i dint have any so i used instant coffee and it turned out as good as it should be with coffee beans. But if u had any, please go for it!
The Custard base gives the ice-cream a rich creamy texture and Infusing the cream with a good quality coffee powder boosts the flavor of the ice cream. Adding in some roasted chopped almonds enhances the texture of the ice cream to a different level, you’re in ice-cream heaven!
COFFEE ICE CREAM WITH TOASTED ALMONDS
By Sathya Sankar
Makes About 1 Quart (4 Cups)
Recipe adapted from The Perfect Scoop
- 11/2 cups ( 375 ml) whole milk
- 3/4 cup (150 g) sugar
- 7 tablespoons instant coffee powder
- 11/2 cups (375 ml) heavy cream
- 5 laege egg yolks
- 1/4 teaspoon vanilla extract
- Pinch of salt
- Warm the milk, sugar, salt and 1/2cup (125ml) of cream in a medium sauce pan. Once the mixture is warm, stir in the coffee powder until it dissolves, cover, remove from the heat, and let steep at room temperature for 30 minutes.
- Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup (250 ml) cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the sauce pan.
- Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground coffee and stir until cool over an ice bath.
- Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
- During the last few minutes of churning process, add in the chopped toasted almonds.
- Preheat the oven to 350 F (175 C).
- Spread the almonds in baking sheet lined with parchment
- Bake the almonds for 10 to 12 minutes, stirring them once in between.
- Cool the almonds completely before using them in the recipe.
Enjoy Your ice cream over a warm brownie or sandwich it between chocolate chip cookies like i did!
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