This delicious homemade coffee ice cream with a shot of Kahlua and garnished with almond brittle has a wonderful creamy and smooth texture and is the perfect way to end a delicious meal.
Makes about 6 servings
- 2,5 dl milk
- 125 g heavy cream
- 3 teaspoons instant coffee powder
- 2 egg yolks
- 90 g Muscovado or brown sugar
- 1 teaspoon Kahlua
Heat the milk, the heavy cream and the instant coffee powder in a pan over low heat until and bring the mixture to boil, then remove the milk from heat.
Stir the egg yolks with the sugar in a bowl until creamy.
Then stir in the hot milk slowly and set the bowl over a hot water bath and stir until the milk-egg mixture it thickened.
Allow the cream to cool to room temperature, then cover the cream and chill in the refrigerator for at least 6 hours.
Add 1 teaspoon Kahlua to the cream and freeze it in an ice cream maker according to manufacturer’s instructions.
For the Almond brittle:
- 50 g sugar
- 1/3 teaspoon butter
- dash of salt
- 50 g almonds
In a heavy saucepan over medium heat, melt the sugar and the salt until golden brown.
Add the butter and stir until creamy.
Immediately pour the caramel over the almonds onto a baking sheet.
Leave the almond brittle harden completely.
Use a rolling-pin to break the cooled almond brittle into small pieces.
Serve the ice cream with whipped cream, a splash of Kahlua and garnish with almond brittle.