Skor And Toasted Almond Coffee Ice Cream For Electric Machine Recipes

CAFE JOY

Steps:

• Combine the Frangelico, Malibu and Baileys in coffee mug or appropriate glass. Pour in coffee.
• Top with whipped cream and toasted coconut.

CINNAMON ICE CREAM (FOR ELECTRIC ICE CREAM MACHINE)

Steps:

• Lightly beat egg yolk (if using).
• Stir in sugar and 1/2 cup of half& half (if not using the egg yolk, just combine the sugar and 1/2 cup of half& half) in a saucepan.
• Cook over low heat (or microwave) stirring frequently, until mixture thickens a bit.
• Whisk cooked mixture together with remaining ingredients.
• Cool and chill mixture for a few hours (1-2 hours).
• Pour cold mixture into ice cream machine and process according to manufacturer's directions.

ALMOND ICE CREAM

Steps:

• In a medium saucepan, cook ½ cup sliced almonds with the sugar and the salt over medium heat until deeply golden and caramelized, about 10 minutes. Transfer to a plate. Reserve.
• In the same pot, toast 1 cup sliced almonds until deeply golden, about 5 minutes. Add cream, milk, sugar and salt to the pot and simmer until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Remove from heat and let steep 1 hour.
• Strain through a fine-mesh sieve into a bowl, pressing down hard on the solids. Add almond extract to base and cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
• Churn in an ice cream machine according to manufacturer's instructions. Break reserved caramelized nuts into pieces and add to base during the last 2 minutes of churning. Serve directly from the machine for soft serve, or store in freezer until needed.

VEGAN ALMOND ICE CREAM

Steps:

• Soak Garbanzo Beans in cool water overnight.
• Soak 3 dates overnight in a large cup of water in the refrigerator.
• Rinse beans & discard water. Place 6 cups of water in a large pot, bring to a boil and add the chickpeas, reduce heat to a slow boil for 1 hour, making sure they are always covered with water.
• Rinse beans under cold water until cool.
• Spread on a baking sheet and remove skins (makes for creamier ice cream).
• Process the re-hydrated dates in a blender with a little of the soaking liquid until they are of a good consistency.
• Add the vanilla and almond milk to blender and puree.
• Add the remaining ingredients and mix until creamy (you can add a little more vanilla almond milk if necessary).
• Chill in the refrigerator for about 3 hours and then transfer to your ice cream maker. This will speed up the process.

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.