Cuisinart ICE30BCU, User Manual

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18
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
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Melt the butter in a medium saucepan, add the almonds and salt and cook over a medium-low heat until
the almonds are toasted and golden. Stir frequently for approximately 4-5 minutes.
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Remove from the heat and strain, chill the almonds.
N.B. The Butter will have an almond flavour and can be reserved for use with other ingredients.
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In a medium mixing bowl, use a hand mixer on low speed to whisk 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.
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Turn the appliance on, pour the mixture into the freezer bowl and leave the ice cream to churn, 20-25 minutes.
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5 minutes before mixing is completed, add the chopped almonds and allow them to mix in completely.
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This will produce a soft ice cream. For a firm ice cream, transfer to an air tight container and place in the
freezer for 2 hours.
Variations:
Coffee Ice Cream: Without adding toasted buttered almonds, if desired add 1 tbsp Kahlúa® or other
coffee liqueur to the mixture.