Coffee Almond Brownie Ice Cream

1. 1

   In a bowl, whisk eggs with sugar until thickened and pale yellow.

2. 2

   Set aside.

3. 3

   In a medium saucepan over medium-low heat, bring cream, milk and espresso powder to a simmer.

4. 4

   Gradually whisk into the egg mixture.

5. 5

   Return entire mixture to the saucepan.

6. 6

   Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.

7. 7

   Be careful not to let it boil.

8. 8

   Strain into a clean large bowl.

9. 9

   Let cool to room temperature.

10. 10

    Cover and refrigerate until completely cold or overnight.

11. 11

    Stir cream mixture.

12. 12

    Transfer to an ice cream maker and freeze according to manufacturers instructions.

13. 13

    Add almonds and brownies in the last 5 minutes of freezing and let machine stir them in.

14. 14

    Tip: To turn this into a festive ice cream cake, transfer the still-soft ice cream from the ice cream maker to a springform pan lined with plastic wrap and let it set in the freezer.

15. 15

    Decorate with fresh raspberries, whipped cream and crumbled chocolate brownies.

* Per serving · 4 servings · Values may vary.

No additional tips available.