(#84) TOASTED ALMOND: Amaretto, Kahlua & Toasted Almonds

Another cocktail-inspired ice cream because I'm still a bit behind schedule and still very much in need of a drink!  Thank you again to my brother's girlfriend, Fallon, for the fabulous suggestion.  I've been getting some of the best suggestions lately, and I appreciate every single one! Please keep them coming! The more, the merrier, as I've been picky with choosing the last of my beloved flavors. 

Scoopsies' Toasted Almond is made with: Amaretto (Disaronno), Kahlua, heavy cream, whole milk, egg yolks, brown sugar, toasted almonds, 

(#67) COQUITO: Puerto Rican Cocktail Turned Ice Cream

This cocktail-turned-ice-cream is the Puerto Rican version of eggnog.  It's super sweet and creamy with all of the essential Fall flavors.  Give or take a tablespoon of Bicardi depending on preference, but I think this is the perfect amount--a subtle kick that makes this flavor! 

Scoopsies' Coquito Ice Cream

(yields 1 quart)

14 oz. sweetened condensed milk

2 cups heavy cream

2 cups shredded unsweetened coconut

1 tsp whole cloves

1/4 tsp nutmeg

2 tsp cinnamon

2 tbl Bicardi (or another white rum)

2 tsp vanilla extract

5 egg yolks