Skor and Toasted Almond Coffee Ice Cream

By krdsk27

Ingredients

• 2 eggs
• 1 1/4 cups sugar
• 1 3/4 cups whole milk or half-and-half
• 2 cups whipping cream
• 2 teaspoons vanilla
• 1 1/2 tablespoons instant coffee, dissolved in 1 teaspoon warm water
• 3-5 Skor candy bars
• 1 (100 g) package sliced almonds

Preparation

Step 1

Beat eggs and sugar with whisk or electric mixer until thick and cream-colored.

Add milk, cream, vanilla and dissolved instant coffee.

Mix well.

This can be refrigerated or used immediately.

Pour into ice cream maker as per manufacturer's instructions.

Break Skor bars into small to bite-sized chunks – not too small or they will all sink to the bottom.

Use your personal preference on amount.

Toast almonds lightly in oven- they will burn fast, so keep a close eye on them.

Bake at apx 325 for 5 minutes- flip after 2 minutes.

Keep your eyes on them!

Again- use your personal preference as to how much almond you would prefer.

After frozen, turn ice cream into freezer-safe container.

All machines are different so freezing time will vary.

Fold in Skor and almonds – alternately you can add Skor and almonds to ice cream machine with 2-3 minutes left of freeze time.

Almonds may also be left out and added on top of ice cream when eating.

Drizzle caramel sundae sauce on ice cream prior to serving.

For extra coffee flavour and sweetness you could add a small amount (2-3 tsp) of coffee syrup to ice cream base prior to freezing.

Also instead of the Skor and Almonds, you may substitute chocolate covered coffee beans for a bit more of a coffee kick!