don't forget to click all the photos ?! lol
It's September in this side of the world but it feels like it's still mid-summer ugh !
The shops are in full throttle displaying winter (un)necessities ! ^___^''
But outside ?! It's about 32°C tsk tsk
Hey ! I just love carping about the weather ! lol
At least I still have more time to make ice cream !
Coffee is definitely my first choice when making ice cream , I may try different flavor now and then for variety ...
But that flavor is the most satisfying .....
And I'm just low maintenance when it comes to coffee , a cup of instant coffee , coming right up ! lol
Luckily , the ever generous Missus So , bought me 2 packs of ground Vietnamese coffee and a friend also gave me this Viennese blend ......
As plain coffee ice cream won't do this time , of course , something needs to be added .....
That's the best thing about making your own ice cream or if you don't have any inclination to make your own , just buy the best quality ice cream you can afford and add everything you want in there , presto !
Who wants plain when sky is the limit when it comes to ice cream ?! hee hee
I bet Häagen Dazs or Ben & Jerry's doesn't have this combo ?! I've said it before , right ?! lol
Makes about a litre
400 ml whole milk
250 ml cream
5 tablespoon ground coffee
1 generous tablespoon instant coffee powder ( better if you use instant espresso powder )
90 grams sugar
3 egg yolks
25 grams flaked almonds
about 50 grams white chocolate chips
* Toast almonds in a wok , stirring from time to time to prevent burning , until lightly brown or bake it in the oven . Let cool .
* Pour the milk and cream in a saucepan then add the ground coffee , stir over low heat for 5 minutes , without boiling ; turn off heat and leave to steep for at least 15 minutes . Strain the mixture and return to the pan .
* Whisk the yolks and sugar in a small bowl until well combined ; reheat the coffee mixture and add the instant coffee , stir until dissolved ; then add some to the yolks and sugar mixture , whisking as you pour to prevent the the yolk mixture from curdling ; pour back the mixture into the saucepan and cook , without boiling , until the mixture thickens . Set aside to cool completely then chill in the fridge
* Churn mixture in an ice cream maker for 20-30 minutes , add the almonds and choco-chips alternately during the last 3 minutes of churning . Transfer in a plastic container and freeze for at least 4 hours or overnight .