-
Brew the cup of water with the 1/4-cup of Jamaican Blue Mountain Coffee
-
Put the egg yolks and 6 oz of sugar in and bowl and whisk until its thick
-
Add the half and half and brewed coffee to the egg yolk and sugar mixture and whisk
-
Blanch the almonds and cut them in half
-
Take the 4 oz of remaining sugar and heat until the sugar is dissolved
-
Add the blanched, cut in half almonds to the heated sugar and stir until the almonds are golden brown
-
Remove from heat and allow them to cool and harden
-
Finely chop the almonds
-
Pour everything into a saucepan and heat on low, stir with a wooden spoon until the mixture thickens
-
Remove from heat and let the mixture cool
-
then place in an ice cream maker
Makes 4 servings
