Skor and Toasted Almond Coffee Ice Cream - for Electric Machine

I fell in love with the combos of coffee ice cream, Skor and toasted almonds on my first visit to Cold Stone Creamery. Seeing as the closest one to me is 8 hours away - I had to duplicate it on my own. It's been a big hit with everyone - coffee lover or not!

• Ready In: 35 mins
• Yields: 1 quart

Ingredients

• 2  eggs
• 1 1⁄4 cups sugar
• 1 3⁄4 cups  whole milk or 1 3⁄4 cups half-and-half
• 2  cups  whipping cream
• 2  teaspoons vanilla
• 1 1⁄2 tablespoons instant coffee, dissolved in
• 1  teaspoon warm water
• 3 -5  Skor candy bars
• 1 (100 g) package  sliced almonds

Directions

1. Beat eggs and sugar with whisk or electric mixer until thick and cream-colored.
2. Add milk, cream, vanilla and dissolved instant coffee.
3. Mix well.
4. This can be refrigerated or used immediately.
5. Pour into ice cream maker as per manufacturer's instructions.
6. Break Skor bars into small to bite-sized chunks – not too small or they will all sink to the bottom.
7. Use your personal preference on amount.
8. Toast almonds lightly in oven- they will burn fast, so keep a close eye on them.
9. Bake at apx 325 for 5 minutes- flip after 2 minutes.
10. Keep your eyes on them!
11. Again- use your personal preference as to how much almond you would prefer.
12. After frozen, turn ice cream into freezer-safe container.
13. All machines are different so freezing time will vary.
14. Fold in Skor and almonds – alternately you can add Skor and almonds to ice cream machine with 2-3 minutes left of freeze time.
15. Almonds may also be left out and added on top of ice cream when eating.
16. Drizzle caramel sundae sauce on ice cream prior to serving.
17. For extra coffee flavour and sweetness you could add a small amount (2-3 tsp) of coffee syrup to ice cream base prior to freezing.