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Coffee Ice Cream with Almond Crumble


2 cups whole milk

1 cup heavy cream

1/2 c 2710 Coffee Rwanda Gatare Coffee

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

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 4 hours.

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