• 2 cups whole milk
  • 2 cups heavy cream
  • 5 egg yolks
  • 1/2 cup cocoa powder (I prefer Valrhona)
  • 1/3 cup sugar
  • 1 oz brewed espresso
  • 1 teaspoon vanilla
  • 1 teaspoon Maldon flaked sea salt
  • 1/4 cup almonds, crushed
  • 1/2 tablespoon butter for toasting the almonds


  1. Pour milk, cream, cocoa powder and sugar into a saucepan; heat and whisk until dissolved. Remove from heat.
  2. Whisk the eggs yolks in a bowl. Slowly add half the cream mixture to the egg yolks, whisking the entire time.
  3. Add the yolk/cream mixture back to the pan and cook on medium heat for about 10 minutes, stirring the entire time, until the mixture is thick and coats the spoon. Remove from heat.
  4. Add vanilla, espresso, and salt to the mixture and stir to combine. Put the mixture into a medium bowl.
  5. Add some ice and water to a large bowl and set the smaller bowl with mixture inside the ice bath bowl. Stir the mixture and let sit in the ice bath for a few minutes to cool down.
  6. Put the mixture in the fridge to thoroughly chill for about an hour, or up to 3 days.
  7. Heat butter in a small skillet and toast the almonds for a few minutes until golden brown. Set aside to cool.
  8. Pour the mixture into cold ice cream maker bowl and mix according to manufacturer’s instructions (usually about 25 minutes). Add the almonds just before finished mixing.
  9. Pour into an airtight container and freeze.
  10. If ice cream is allowed to freeze thoroughly before serving, be sure to remove from freezer about a half hour before serving so that it’s a good consistency/temp for scooping.
  11. Garnish with dark chocolate curls and/or bacon if desired.