Pillsbury used to say, “nothin’ says lovin’ like something from the oven.”
And I say, “nothin’ says lovin’ like something from the freezer” — especially in the good ole summer time.
I’ve been to St. Louis five times since mid-May to spend time with my sister, Lori, who is now on Hospice. Her daughter, Lynda, and her son, John, have been there almost non-stop over the last several months and when I’ve been there they’ve been gracious enough to let me help with preparing meals.
Let me say this about them – their mother taught them well!
Soon I will share a recipe we found in one of Lori’s cookbooks for meatloaf with horseradish in it. It’s zesty and tangy and about the best I’ve ever tasted especially when made with buffalo hamburger.
But today, since it almost reached 90 degrees, I want to tell you about the homemade ice cream John made about every other night on my last visit. Oh dear! I am hooked!
Sitting around the family room in front of a St. Louis Cardinal baseball game with a bowl of homemade ice cream took Lori and me right back to our childhoods on the farm.
I’ve always been a vanilla girl, but one night John made strawberry ice cream. It was fantastic. Another night he made vanilla and it, too, was excellent. Then he made coffee ice cream. That, I have to say may now be my mostly highly favored.
Wouldn’t you know it, on a recent trip to West Acres in Fargo, Creative Kitchen was giving samples of ice cream made in a Cuisinart identical to John’s. It was right there in the doorway of the store.
How could anyone just walk by?
Guess who came home with a 2-quart Cuisinart Pure Indulgence Frozen Yogurt, Ice Cream and Sorbet Maker?
I’ve made peach ice cream with Youth for Christ peaches from Colorado. Whatever can I say? It was so delectable.
I’ve made Chocolate Mint – which happens to be the favorite of my four grandchildren.
The recipe I’m sharing with you today is for Coffee Butter Almond Ice Cream. It makes about 14 ½-cup servings.
COFFEE BUTTER ALMOND ICE CREAM
- 4 tablespoons unsalted butter
- 1 cup slivered almonds, roughly chopped
- 1 teaspoon kosher salt
- 1 ½ cups whole milk chilled
- 1 1/8 cups granulated sugar
- 3-5 tablespoons instant coffee granules (I used 4 tablespoons of Folgers)
- 3 cups heavy cream
- 2 teaspoons almond extract
- 1 teaspoon pure vanilla extract
- 1 tablespoon Kahlua or other coffee liqueur
Melt butter in a 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 to 5 minutes. Remove from heat, strain (butter will have an almond flavor and can be reserved for another use). Chill the nuts.
In medium mixing bowl, use a hand mixer on low speed to combine the milk, granulated sugar and instant coffee granules until sugar is dissolved, about 1 to 2 minutes. Stir in heavy cream and extracts. Turn the machine on; pour mixture into freezer bowl and let mix until thicken, about 20 to 25 minutes. Add the chopped nuts to the mixture during the last 5 minutes of freezing.
The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer a few minutes before serving.
I keep my Cuisinart’s freezer bowl in the freezer at all times as is recommended in the recipe book that comes with the machine. That way it is ready for use whenever I’m ready to whip up another batch of ice cream.
Making ice cream is such a fun thing to do with children and grandchildren. Hope yours turns out good for you, too.