Mocha Almond Ice Cream

1. Add the instant coffee powder, sugar and chocolate to the milk in a pot and bring to a low simmer until the sugar is dissolved and the chocolate is completely incorporated, around 10-15 minutes.
2. Add the cream and stir until just combined. Allow the mixture to cool completely in the refrigerator, preferably overnight.
3. Churn and freeze in your ice cream machine according to the machine's instructions.

If you want to make this a bit fancier, use 75g jaggery and 75g granulated
sugar (instead of 150g granulated sugar) to increase the flavor profile of the
ice cream.

Ingredients:

500g heavy cream
250g whole milk
150g granulated sugar
2 tablespoons Bru instant coffee
70g unsweetened dark chocolate
5g organic almond extract
Pinch of salt