Coffee Ice Cream with Almond Crumble
Coffee Ice Cream with Almond Crumble
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Equipment
- 2 cups whole milk
- 1 cup heavy cream
- 1/4 cup strong brewed coffee
- 5 egg yolks
- 1 cup sugar
- 1 tsp vanilla extract
- Pinch of salt
- Almond Crumble
- 1/4 cup almond flour
- 1/4 cup all purpose flour
- 2 tablespoons brown sugar
- 2 TBSP slivered almonds
- 4 tablespoons melted butter
- 1/2 tsp cinnamon
- Pinch of salt
- 4 cups whole milk
- 2 cup heavy cream
- 0.5 cup strong brewed coffee
- 10 egg yolks
- 2 cup sugar
- 2 tsp vanilla extract
- Pinch of salt
- Almond Crumble
- 0.5 cup almond flour
- 0.5 cup all purpose flour
- 4 tablespoons brown sugar
- 4 TBSP slivered almonds
- 8 tablespoons melted butter
- 1 tsp cinnamon
- Pinch of salt
- 6 cups whole milk
- 3 cup heavy cream
- 0.75 cup strong brewed coffee
- 15 egg yolks
- 3 cup sugar
- 3 tsp vanilla extract
- Pinch of salt
- Almond Crumble
- 0.75 cup almond flour
- 0.75 cup all purpose flour
- 6 tablespoons brown sugar
- 6 TBSP slivered almonds
- 12 tablespoons melted butter
- 1.5 tsp cinnamon
- Pinch of salt
Intstructions
- In a medium saucepan, add milk and cream and over medium heat let simmer. Add coffee beans and turn off heat, letting cream infuse for one hour. Remove beans from cream and turn back to medium heat. Add strong brewed coffee. In another bowl, whisk egg yolks and sugar. Add a small amount of hot milk to the egg mixture, then return the egg mixture to saucepan. Add salt and vanilla extract, cook over medium low heat, stirring constantly, for 5-7 minutes. Strain and refrigerate for at least 2 hours. Remove from the refrigerator and pour in ice cream machine according to manufacturer's instructions.
- Preheat an oven to 350 degrees. In a medium bowl combine all ingredients and with fingers or two forks, form a crumble. Place on baking sheet and bake for 7-8 minutes, stirring halfway through. Let cool completely.
- Line a bread pan with parchment paper. Pour half of churned ice cream in it, top with half of crumble. Repeat. Freeze for at least 4 hours before serving.
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Meet Jessica!
I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.
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Kitchen Must Haves
Assembly:
- Mix coffee and Kahlua in a shallow dish.
- Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!
Coffee Ice Cream with Almond Crumble
Real results from real customers
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