Skor And Toasted Almond Coffee Ice Cream For Electric Machine Recipes

Steps:

• Preheat the oven to 350 degrees F. Spread the almonds on a sheet tray in 1 even later and toast in the oven until fragrant and light golden, about 7 minutes.
• Put the toasted almonds and milk in a small saucepan and heat over medium heat until steaming and hot, but not boiling, 5 to 7 minutes. Add the honey and stir until incorporated, then strain through a fine mesh strainer.
• In a warm mug or heatproof glass, mix an espresso shot or 1/4 cup coffee with 1 tablespoon cocoa powder and then top with the toasted almond-infused milk. Repeat with remaining espresso, cocoa and hot milk.

Steps:

• In a bowl, combine all the ingredients; mix well. Store in an airtight container. To use, add to coffee in place of nondairy creamer and sugar.

Steps:

• Mix half-and-half, cinnamon chunks, cardamom pods, and salt in a heavy-bottomed saucepan.
• Split the vanilla bean lengthwise and scrape out the seeds with the edge of a sharp knife. Add vanilla bean halves and seeds to the half-and-half.
• Heat to scalding, stirring occasionally and being careful not to boil. Reduce heat and let simmer about 15 minutes to allow the spice flavors to infuse the mixture.
• Strain hot mixture through a fine-mesh sieve; return half-and-half to pan and discard spices.
• Slowly whisk about a half cup of the hot half-and-half mixture into the egg yolks, then slowly whisk the egg mixture back into the saucepan.
• Cook over medium-low heat, stirring constantly, until the mixture thickens slightly.
• Add the cream of coconut and coconut milk and stir well. Cool in refrigerator for at least an hour.
• Process in ice cream freezer according to manufacturer's directions.
• When finished processing, remove the ice cream can from the freezer and remove the dasher from the ice cream can. Stir in almonds, chocolate chips, and coconut. Cover top of can with plastic wrap or foil and replace lid. Let sit in freezer for 1 to 2 hours until firm.

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.

Steps:

• Mix the milk and sugar until well mixed.
• Add vanilla & salt.
• Pour into electric ice cream maker and follow instructions as stated.