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Categories:Viewed: 69 - Published at: 3 years ago
Ingredients
- 2 eggs
- 1 14 cups sugar
- 1 34 cups whole milk or 1 34 cups half-and-half
- 2 cups whipping cream
- 2 teaspoons vanilla
- 1 12 tablespoons instant coffee, dissolved in
- 1 teaspoon warm water
- 3 -5 Skor candy bars
- 1 (100 g) package sliced almonds
Method
- Beat eggs and sugar with whisk or electric mixer until thick and cream-colored.
- Add milk, cream, vanilla and dissolved instant coffee.
- Mix well.
- This can be refrigerated or used immediately.
- Pour into ice cream maker as per manufacturer's instructions.
- Break Skor bars into small to bite-sized chunks not too small or they will all sink to the bottom.
- Use your personal preference on amount.
- Toast almonds lightly in oven- they will burn fast, so keep a close eye on them.
- Bake at apx 325 for 5 minutes- flip after 2 minutes.
- Keep your eyes on them!
- Again- use your personal preference as to how much almond you would prefer.
- After frozen, turn ice cream into freezer-safe container.
- All machines are different so freezing time will vary.
- Fold in Skor and almonds alternately you can add Skor and almonds to ice cream machine with 2-3 minutes left of freeze time.
- Almonds may also be left out and added on top of ice cream when eating.
- Drizzle caramel sundae sauce on ice cream prior to serving.
- 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.
