Coffee Butter Almond Ice Cream - Cuisinart ICE30BCU Manual

Coffee Butter Almond Ice Cream

Serves 6-8
50g unsalted butter
100g almonds, roughly chopped
1 tsp salt
300ml whole milk, chilled
220g granulated sugar
3-4 tbsp espresso coffee, to taste
600ml double cream
1 tsp almond extract
1 tsp vanilla extract
Ensure the freezer bowl is completely frozen (see page 8).
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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.
In a medium mixing bowl, whisk the milk, granulated sugar and coffee until the sugar is
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dissolved (for approx 1-2 minutes). Stir in the double cream, vanilla and almond extract.
Cover and refrigerate for at least 2 hours.
Once chilled, briefly whisk the mixture again. Turn the appliance on, pour the mixture
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into the freezer bowl and leave the ice cream to churn for 25-30 minutes.
5 minutes before mixing is completed, add the chopped almonds and allow them to mix
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in completely.
This will produce a soft ice cream. For a firm ice cream, transfer to an air tight container
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and place in the freezer for 2 hours.
Variations:
Coffee Ice Cream: Instead of adding toasted buttered almonds, if desired add 1 tbsp
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coffee liqueur to the mixture.
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