Iced Coffee And Almond Sherbet Recipe

1. 1

   In a small bowl, combine milk and gelatin. Stir well to incorporate. Set aside and let gelatin bloom for 5 minutes.

2. 2

   In a medium bowl, whisk iced coffee, sugar, salt, and vanilla aggressively until sugar is dissolved. In a small saucepan on very low heat, bring milk to a bare simmer, then stir into iced coffee.

3. 3

   Churn in ice cream machine according to manufacturer's instructions. Stir in toasted almonds and transfer to an airtight container, then freeze for 2 to 3 hours or until firmly set. Let sherbet sit at room temperature 10 to 15 minutes before serving.

* Per serving · 4 servings · Values may vary.

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