Ingrédients pour Coffee Almond Ice Cream
- Whole Milk
- Heavy Cream
- 4 large egg yolks
- ¾ cup granulated sugar
- ½ cup freshly brewed strong espresso
- Vanilla Extract
- Almond Extract
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Comment préparer Coffee Almond Ice Cream
- In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, 4 large egg yolks, ¾ cup granulated sugar, and ½ cup freshly brewed strong espresso. Whisk until well combined.
- Cook over medium heat, whisking constantly, until the mixture reaches 170°F (77°C) on a candy thermometer. Do not boil.
- Remove from heat and strain the mixture through a fine-mesh sieve into a bowl. This ensures a super smooth texture.
- Stir in ½ cup slivered almonds (optional).
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 8 hours, or preferably overnight.
- Pour the chilled custard into your ice cream maker and churn according to the manufacturer's instructions (usually about 20-25 minutes).
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours to allow it to firm up completely before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
175g
Fat
83g
Carbs
15g
