Best Coffee Almond Ice Cream Recipes

COFFEE ALMOND ICE-CREAM CAKE WITH DARK CHOCOLATE SAUCE

Steps:

• To make the cake:
• In a bowl with a fork stir together the crumbs and the butter until the mixture is combined well, pat the mixture onto the bottom and 1 inch up the side of a lightly oiled 8-inch springform pan, 2 1/2 inches deep, and freeze the crust for 30 minutes, or until it is firm. Spread the ice cream evenly on the crust and return the pan to the freeze for 30 minutes, or until the ice cream is firm. In a bowl with an electric mixer beat the cream with the vanilla until it holds stiff peaks, fold in the amaretti thoroughly, and spread the mixture over the ice cream. Smooth the top of the cake, sprinkle it with the almonds, and freeze the cake for 30 to 45 minutes, or until the top is firm. Freeze the cake, covered with plastic wrap and foil, for at least 4 hours or overnight. Just before serving, wrap a warm dampened kitchen towel around the side of the pan, remove the side, and transfer the cake to a serving plate. Cut the cake into wedges with a knife dipped in hot water and serve it with the chocolate sauce.
• To make the sauce:
• In a small heavy saucepan combine the cream and the brown sugar, bring the mixture to a boil over moderately high heat, whisking occasionally, and boil it, whisking, until the brown sugar is dissolved. Remove the pan from the heat and add the chocolates, whisking until they are melted. Whisk in the butter and the Amaretto, whisking until the sauce is smooth, and let the sauce cool slightly. The chocolate sauce may be made 1 week in advance and kept covered and chilled. Reheat the chocolate sauce over very low heat, stirring occasionally, until it is warm.

ALMOND COFFEE ICE CREAM

Steps:

• Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate until chilled, at least 1 hour.
• Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

COFFEE ALMOND ICE CREAM

Steps:

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

COFFEE ALMOND ICE CREAM CAKE

Steps:

• For the cake, mix the wafer crumbs and butter in a bowl. Pat crumb mixture in bottom of an oiled 8" springform pan. Freeze for 30 minutes. Spread ice cream in prepared pan. Beat whipping cream and vanilla in a mixing bowl until stiff peaks form. Fold in cookie crumbs. Spread the mixture over the prepared layers. Smooth top and sprinkle with almonds. Freeze, covered 4-10 hours. For sauce, heat chocolate and water in saucepan over low heat until blended. Stir in sugar and salt. Cook 2-3 minutes or until thickened, stirring constantly. Remove from heat. Add butter and vanilla and stir until blended. Can be prepared in advance and reheated. To serve, slice cake and serve each slice in a pool of chocolate sauce.