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Coffee Almond Ice Cream

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“A recipe from the blog of The Family Kitchen. This is something I have to try this summer. I love coffee ice cream. The preparation time is the time it has to cool in the fridge.”
READY IN:
8hrs 20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

  • 946.36 ml whole milk
  • 473.18 ml heavy cream
  • 4 egg yolks
  • 354.88 ml sugar
  • 1-2 shots espresso (I guess it's about 1 or 2 small cups of espresso)
  • 4.92 ml vanilla extract
  • 2.46 ml almond extract

Directions

  1. Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight.
  2. Pour in ice cream maker and churn for 25 minutes. Freeze until it’s firm.

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