Skor And Toasted Almond Coffee Ice Cream For Electric Machine Recipes

ALMOND COFFEE ICE CREAM

Steps:

• Mix heavy cream, half-and-half, sweetened condensed milk, almond extract, and vanilla extract in a bowl; stir in coffee granules until dissolved. Cover and refrigerate until chilled, at least 1 hour.
• Pour mixture into an ice cream maker and freeze according to manufacturer's directions until softly frozen. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours to overnight.

TOASTED ALMOND BOEBER ICE CREAM

Steps:

• Method Melt the butter in a medium-sized saucepan; add the crushed cardamom, cinnamon, vanilla pod (including seeds) and sugar. Pour the milk and cream into the saucepan pan and bring to the boil. Once it reaches a boil, remove from the heat and allow it to steep for 15 minutes. Place the separated egg yolks into a bowl. Pour the steeped mixture over the egg yolks, whisking all the time. Pour the mixture back into the saucepan and cook until the mixture coats the back of a spoon, be careful not to overcook, as it will curdle. Remove from the stove and pour the mixture into a bowl. Place into the fridge to chill. Once chilled, pour the mixture through a strainer and churn the ice cream in an ice cream maker. Toast the almonds in a dry frying pan until golden brown, remove and allow to cool. Stir in the toasted almonds into the churned mixture, pour into a container and freeze overnight before serving.

COFFEE ICE CREAM

Steps:

• In a large saucepan, combine the sugar, cornstarch, coffee and butter until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, 2 minutes. Remove from heat; stir in vanilla. Cool completely. Stir in condensed milk. , In a large bowl, beat cream until stiff peaks form; fold into milk mixture. Pour into a 9-in. pan. Cover and freeze until firm, 6 hours.

TOASTED ALMOND ICE CREAM

Steps:

• Toast the sliced almonds in a large nonstick skillet over medium heat, stirring frequently, until fragrant and lightly browned. When they're done, remove from the heat and transfer to a bowl to cool. Set aside while you make the ice cream base.
• Make your ice bath: Grab a large bowl and a smaller bowl that will nest comfortably inside. Put some ice in the bottom of the larger bowl. Set the smaller bowl on top. Stash this setup in the fridge while you make the ice cream base.
• Put the egg yolks, sugar, and milk in a large, heatproof bowl. Whisk until well combined.
• Cook the ice cream mixture in a double boiler over medium heat, whisking constantly, until it reaches 170 degrees F on a candy thermometer-and is thick enough to coat the back of a spoon well.
• When the mixture is done, strain it into the top bowl of the ice bath that you set up earlier.
• Whisk in the heavy cream, vanilla extract, almond extract, and (optional) Ameretto liquor until the mixture is uniform. Give it a taste, add a little more almond or vanilla extracts if you like. This is basically what your ice cream will taste like, so now is your chance to adjust the flavors if you want to.
• Chill the mixture until completely cold, about 4-6 hours.
• Once it's chilled, process the mixture in your ice cream maker according to the manufacturer's instructions. (Every machine is a little different.)
• Once it starts to firm up in the machine, add your toasted, slivered almonds to the ice cream machine.
• When it's done, transfer it into a freezer-safe container. I like to use 1-lb. bread pans. They hold a rough quart of ice cream perfectly. Cover with plastic wrap (press it down onto the surface of your ice cream).
• Pop your pan into the freezer. Freeze overnight, or until solid.
• Serve and enjoy! Once your homemade almond ice cream is frozen solid, have at it!

SKOR BAR ICE CREAM -- BEN & JERRY STYLE

Steps:

• Freeze the Skor bars.
• Beat the eggs until fluffy.
• Slowly beat in the sugar.
• Add the cream, the half-and-half and the vanilla and mix well.
• Pour the mixture into your ice-cream maker and freeze.
• While the ice cream is freezing take the frozen Skor bars and put them in a plastic bag and break them into small pieces with a knife handle or a meat tenderizing mallet.
• When the ice cream is done, remove it from the container and mix in the Skor bar pieces.
• Pour into a Tupperware and freeze.
• Note: Most of the Skor bars should be crushed into crumbs, but stop abusing the candy when there are still some 1 inch and 1/2 inch chunks left.
• Another note: Ben& Jerry's ice cream is known for it's denseness and lack of air.
• The less air in the ice cream, the thicker the consistency.
• You may find that this recipe fills up your ice cream maker more than you are used to.
• One last note, I promise: You can try experimenting with this recipe, substituting Heath bars, Reese's Peanture Butter Cups, Oreos, Kit Kats, M&m's and any other fun stuff for the Skor bars.

TOASTED ALMOND ICE CREAM

Steps:

• Preheat oven to 350 degrees. Spread almonds in a single layer on a baking sheet and roast 10-15 minutes, until fragrant and toasted, but be careful not to burn them. Let cool, then chop into small pieces and set aside.
• In a medium sauce pan, mix the sugar, milk, half of the cream and pinch of salt and heat over medium heat just until the edges start to bubble and steam. Cook, stirring occasionally, until the mixture begins steaming and bubbling around the edges. Meanwhile, whisk the egg yolks in a separate bowl and set aside.
• When milk mixture is steaming and bubbling around the edges, remove 1 cup of it and slowly drizzle the hot milk mixture into the beaten yolks while whisking continuously, to temper the eggs. Make sure not to scramble the eggs by adding all the hot liquid too fast. Add remaining milk mixture and stir to combine into a thin custard. Pour the custard mixture back into the saucepan and continue cooking until it starts to coats the back of a wooden spoon (between 170 and 175 on a candy thermometer) - typically only 1-2 minutes.
• Pour the remaining 1 cup of heavy cream into a medium bowl, then add the warm custard by first pouring through a clean mesh strainer into remaining heavy cream and stirring to combine. Add vanilla and almond extract, then cover and cool completely in the refrigerator (4-6 hours or overnight) before churning.
• Once the custard base is thoroughly chilled, pour into an ice cream maker and churn according to the manufacturer's instructions. When the ice cream is about halfway churned, add in the chopped roasted almonds and allow the ice cream to continue to churn until it is done. My ice cream maker only takes about 20 minutes to reach a soft serve stage. Pour churned soft-serve ice cream into a freezer-safe container, cover and place in a freezer to cure for at least 4-6 hours so the ice cream can harden all the way through.

COFFEE ALMOND ICE CREAM

Steps:

• Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight.
• Pour in ice cream maker and churn for 25 minutes. Freeze until it's firm.

TOASTED ALMOND ICE CREAM

Steps:

• Make sure your ice cream maker container is frozen. Mix the sugar, milk and cream in a medium sauce pot and heat up on medium heat.
• Whisk the egg yolks in a separate bowl
• Once sugar has disolved, take a laddle at a time (temper) the milk into the eggs while constantly whisking. Do about 5-6 ladles, one at a time. You don't want the egg to curdle. Now, place all back into pot and turn on heat.
• While whisking constantly, you want to get the mixture thicker, more custard like. Using a thermometer is the best way to see if it's ready- temp around 173 F-180
• Allow mixture to cool in fridge or place in zip lock bag and put in an ice bath-it's much faster to cool in an ice bath- Just make sure mixture is at least at room temp before placing in the ice cream maker. Ideally, let it cool completely and cold like milk in fridge.
• While ice cream is churning, toast the almonds in a skillet for about 5 minutes-watch them as they can go from toasted to burned, in seconds. Or place almonds on a sheet tray in a 350 F degree oven for 5 minutes. Chop the almonds and add just at the end of the churning cycle. When ice cream looks like soft serve. If you place almonds at the beginning, they won't be evenly distributed.

TOASTED ALMOND ICE CREAM

Steps:

• Melt the butter in a Cuisinart® EveryDay Stainless 10 - inch skillet. Add the slivered almonds and kosher salt. Cook over medium low heat until almonds are toasted and golden, stirring frequently, about 4 - 5 minutes. Remove from the heat, strain (the butter may be strained and reserved for another use, it will have an almond flavor) and chill the nuts. In a medium bowl, use a Cuisinart® Hand Mixer on low speed to combine the milk and sugar until the sugar is totally dissolved, about 1 - 2 minutes. Stir in the heavy cream, and extracts. Cover and chill if not mixing immediately. Assemble a Cuisinart® Automatic Frozen Yogurt - Ice Cream and Sorbet Maker (be sure the chiller bowl is totally frozen). Turn on the machine; pour the liquid mixture into the freezer bowl and let mix until thickened, about 25 - 30 minutes. While the mixture is freezing, chop the cooled slivered almonds roughly. Add the chopped nuts to the mixture during the last 5 minutes of freezing. Turn the machine OFF. The ice cream will have a soft, creamy texture. If desired, transfer the ice cream to an airtight container and place in the freezer for about 2 hours until firm. If made ahead, take ice cream out of freezer 10 - 15 minutes before serving.