Coffee Brickle Ice Cream

Makes 2 quarts

Ingredients
 

2 tblspns instant coffee 1 can sweetened condensed milk
2 tspns water, hot 32 fl oz half-and-half
3 ½ oz almonds; chopped and toasted 2 tspns vanilla essence
10 oz brickle chips 1 tspn almond extract

In a small bowl, dissolve coffee in water. In ice cream freezer container, combine all ingredients; mix well. Freeze.

 

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
e. sales@roastandpost.com

Registered in England No. 4387161.
Registered Office As Above
VAT Reg. No: GB 791 3864 93