Skor And Toasted Almond Coffee Ice Cream - For Electric Machine

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 eggs
• 1 1/4 cups sugar
• 1 3/4 cups whole milk or 1 3/4 cups 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

Recipe

• 1 beat eggs and sugar with whisk or electric mixer until thick and cream-colored.
• 2 add milk, cream, vanilla and dissolved instant coffee.
• 3 mix well.
• 4 this can be refrigerated or used immediately.
• 5 pour into ice cream maker as per manufacturer's instructions.
• 6 break skor bars into small to bite-sized chunks – not too small or they will all sink to the bottom.
• 7 use your personal preference on amount.
• 8 toast almonds lightly in oven- they will burn fast, so keep a close eye on them.
• 9 bake at apx 325 for 5 minutes- flip after 2 minutes.
• 10 keep your eyes on them!
• 11 again- use your personal preference as to how much almond you would prefer.
• 12 after frozen, turn ice cream into freezer-safe container.
• 13 all machines are different so freezing time will vary.
• 14 fold in skor and almonds – alternately you can add skor and almonds to ice cream machine with 2-3 minutes left of freeze time.
• 15 almonds may also be left out and added on top of ice cream when eating.
• 16 drizzle caramel sundae sauce on ice cream prior to serving.
• 17 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.