Coffee Butter Almond Ice Cream - Cuisinart ICE40BCU User Manual

Coffee Butter Almond Ice Cream

2 tbsp unsalted butter
55g almonds, chopped
½ tsp salt
165ml milk, chilled
125g granulated sugar
1-3 tbsp instant coffee/espresso, to taste
340ml double cream
1 tsp almond extract
½ tsp vanilla extract
ß Melt the butter in a medium saucepan, add the chopped almonds and salt and cook over a medium-low
heat until the almonds are toasted and golden. Stir frequently for approximately 4-5 minutes.
ß Remove from the heat and strain, refrigerate the almonds.
N.B: The butter will have an almond fl avour and can be reserved for use with other ingredients.
ß In a medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar and
coffee until the sugar is dissolved for approximately 1 to 2 minutes. Stir in the double cream and the
extracts.
ß Turn the appliance on, pour the mixture into the freezer bowl and leave the mixture to thicken, 20-25
minutes.
ß Five minutes before mixing is completed, add the chopped almonds and allow them to mix in completely.
ß This will produce a soft ice cream. For a fi rm ice cream, transfer to an air tight container and place in the
freezer for 2 hours.
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