Coffee Almond Ice Cream
Indulge in the rich, velvety decadence of homemade Coffee Almond Ice Cream, a dreamy dessert that perfectly marries the bold flavor of espresso with the nutty crunch of roasted almonds. This custard-based recipe starts with a luxurious blend of heavy cream, whole milk, and espresso powder, ensuring a creamy texture and deep coffee flavor in every scoop. Egg yolks lend an irresistibly smooth consistency, while a touch of vanilla extract enhances the sweetness. The addition of chopped roasted almonds during churning creates bursts of nutty goodness, adding texture and character. Perfect for coffee lovers, this gourmet ice cream is an impressive treat for dinner parties or a refreshing indulgence on a warm day. Ready to make your kitchen smell heavenly? Dive into this easy step-by-step guide to crafting your own Coffee Almond Ice Cream!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cups Granulated sugar
- 2 tablespoons Espresso powder
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
- 0.5 cup Almonds, roasted and chopped
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, combine the heavy cream, whole milk, and espresso powder. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling (around 170°F/77°C).
In a separate medium bowl, whisk the egg yolks and granulated sugar until the mixture is pale and slightly thickened, about 2-3 minutes.
Slowly drizzle about 1/2 cup of the warm cream mixture into the egg yolks while constantly whisking to temper the eggs.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture. Add the salt and continue cooking over low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens slightly and coats the back of the spoon. This should take about 5-7 minutes (don’t let it boil!).
Remove the saucepan from the heat and stir in the vanilla extract.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
Allow the custard to cool to room temperature, then cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight until thoroughly chilled.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes.
During the last 5 minutes of churning, add the chopped roasted almonds to the ice cream maker.
Transfer the churned ice cream to an airtight container and freeze for at least 2-4 hours to firm up before serving.
Nutrition Facts
Calories |
2922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.9 g | 277% | |
| Saturated Fat | 109.3 g | 546% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 182.3 g | 66% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 164.7 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 544 mg | 42% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
