This past weekend, we spent the better part of the day at the beach. We live really close to Daytona beach, one of the coolest beaches around because you get to drive and park on the beach. Almost every time we go, we run into tourists from up north or from the west coast who want us to take their picture beside the traffic signs right there on the beach.
After frolicking at the beach, eating a few dozen raw oysters at a local family friendly beach bar with the best micro brew, Blue Point, we headed back home. But my husband had one more treat for us: ice cream. We stopped by my favorite place, Ritters. Their frozen custard is just too good for words. Having it gave me the idea that I had to make my own ice cream at home this week.
I just knew I had to make coffee ice cream; it’s been my favorite ever since I tasted it from a truckstop at about the age of 10. For this recipe, I used all organic ingredients. It makes such a difference in the taste of the ice cream. I used my KitchenAid ice cream attachment to churn the ice cream.
Coffee Almond Ice Cream Recipe
4 cups whole milk
2 cups heavy cream
4 egg yolks
1 1/2 cups sugar
1 – 2 shots of espresso
1 teaspoon vanilla extract
1/2 teaspoon almond extract
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.