Coffee Almond Crunch ice cream
This Coffee Almond Crunch Ice Cream is the perfect treat for coffee lovers. With a rich coffee ice cream base, mixed with a sweet and crunchy caramelized almond topping, this homemade ice cream offers the perfect balance of creamy and crunchy textures. It's simple to make with just a few ingredients and is sure to impress your family and friends.
Equipment
- Ice Cream Maker – 1 unit
- Mixing Bowls – 2 units
- Hand Mixer or Whisk – 1 unit
- Saucepan (2 units)
- Measuring Cups & Spoons: 1 set
- Freezer-safe Container – 1 unit
Ingredients
For the Coffee Ice Cream Base:
- 1 cup Freshly Brewed Coffee or espresso
- 1 ½ cups Heavy Cream
- 1 ½ cups Whole Milk
- ¾ cup Granulated Sugar
- 5 Egg Yolks
- 1 tsp Vanilla Extract
For the Almond Crunch Topping:
- 1 cup Whole Almonds
- ½ cup Granulated Sugar
Instructions
Prepare the Coffee Ice Cream Base:
- Brew 1 cup of strong coffee or espresso and allow it to cool.
- In a saucepan, combine the cooled coffee, heavy cream, whole milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
- In a separate bowl, whisk the egg yolks until smooth and slightly pale. Gradually add a bit of the hot coffee mixture to temper the eggs, then slowly whisk the egg mixture back into the saucepan.
- Continue to cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon. This should take about 5-7 minutes.
- Remove from heat and stir in vanilla extract. Let the mixture cool completely, then refrigerate for several hours until chilled.
Make the Almond Crunch Topping:
- Toast the almonds in a dry skillet over medium heat for about 5 minutes until golden brown and fragrant.
- In a separate saucepan, heat sugar over medium heat until it melts into a golden caramel. Add the toasted almonds to the caramel and stir to coat.
- Pour the caramel-coated almonds onto a parchment-lined sheet and allow them to cool completely. Once cool, break them into small pieces.
Churn the Ice Cream:
- Once the ice cream base is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions (typically for 20-30 minutes).
- In the last few minutes of churning, add the almond crunch pieces to evenly distribute throughout the ice cream.
Freeze and Set the Ice Cream:
- Transfer the churned ice cream to a freezer-safe container. Cover with plastic wrap and freeze for at least 4 hours or until firm.
Serve:
- Once frozen and set, scoop into bowls or cones and enjoy!
Notes
- Substitute with Dairy-Free Ingredients: To make this ice cream dairy-free, you can substitute the heavy cream and whole milk with coconut milk or almond milk. Use a dairy-free coffee creamer for a richer texture.
- Stronger Coffee Flavor: If you prefer a stronger coffee flavor, you can use espresso or add extra coffee concentrate to the base.
- Sweetness: Adjust the sugar based on your sweetness preference, especially if you are using a sweeter coffee or espresso blend.