Coffee Butter Almond Ice Cream - Cuisinart ICE30BCU User Manual

Coffee Butter Almond Ice Cream

Serves 6-8
4 tbsp unsalted butter
110g almonds, roughly chopped
1 tsp salt
330ml whole milk, chilled
250g granulated sugar
3-5 tbsp instant coffee/espresso, to taste
675ml double cream
2 tsp almond extract
1 tsp vanilla extract
Ensure the freezer bowl is completely frozen. (see page 9)
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Melt the butter in a medium saucepan, add the almonds and salt and cook over a
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medium-low heat until the almonds are toasted and golden. Stir frequently (for
approx 1-2 minutes).
Remove from the heat and strain, chill the almonds.
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In a medium mixing bowl, whisk the milk, granulated sugar and coffee until the sugar
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is dissolved (for approx 1-2 minutes). Stir in the double cream and the vanilla and
almond extracts.
Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to
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churn for 20-25 minutes.
5 minutes before mixing is completed, add the chopped almonds and allow them to
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mix in completely.
This will produce a soft ice cream. For a firm ice cream, transfer to an air tight
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container and place in the freezer for 2 hours.
Variations:
Coffee Ice Cream: Instead of adding toasted buttered almonds, if desired add 1 tbsp
coffee liqueur to the mixture.
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