Mudpie Mojo AKA Loaded Coffee Ice Cream (sweettwistofblogging)

1 1/2 c milk
1 1/2 c 10% cream
1 1/2 t instant coffee
1 T glucose
2 egg yolks
1/4 c sugar
1 T cornstarch
1/3 c peanut butter
1/3 c chocolate sauce
1/2 c crushed oreos
1/3 c toasted almonds, chopped

In a medium sauce pan combine cream, milk, coffee powder and glucose. Whisk together. Bring to a simmer over medium heat, bubbles will start to appear on the edges when ready. In a heat proof bowl, whisk together eggs, sugar and cornstarch. Once cream/milk mix is ready, slowly whisk in about a cup of the liquid into the eggs. Whisk while pouring to avoid curdling the eggs. Pour this new egg mix back into the warm mix and return to medium heat. Whisking constantly until mix begin to thicken. Do not let the mix boil. Run the mix through a sieve into a bowl. Cover the liquid directly with saran wrap to avoid a film developing. Place the mix in the fridge to cool completely. Once ready, place the mix in your ice cream attachment or machine. Run for about 15 – 20 min. Place the ice cream in a bowl or your freezer storage container and mix in the peanut butter, chocolate sauce, oreos and almonds. Place in the freezer to set completely.

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