2 teaspoons vanilla paste (or extract if preferred)
½ teaspoon salt
60 mL Moccona Intense espresso capsules (2 capsules)
1 can sweetened condensed milk
1/2 cup almonds (slightly crushed)
1/3 cup thickened cream (for Salted Caramel)
1/2 cup (225 g) caster sugar
50g cold butter (in cubes)
1/4 teaspoon sea salt flakes
Gently heat the cream in a small saucepan. Set aside.
Heat the sugar in another saucepan on medium high until the sugar starts melting around the edges. Carefully swirl the sugar with a heatproof spoon until all the sugar has melted. If you’re using a baking thermometer, the sugar should be about 338°F (170°C).
Add the butter, one piece at a time, and stir until melted. Carefully add the warm cream (which will bubble) slowly and stir until smooth. Stir in the salt.
In a mixing bowl, whip the cream until soft peaks form. Fold in the vanilla extract and salt, and continue to beat until the mixture holds stiff peaks, about 30 seconds more.
Pour coffee and the sweetened condensed milk on top of the cream. Fold gently until everything comes together, and then fold in the almonds.
Carefully scoop 1/3 of the ice cream into your ice cream container or Pullman pan. Drizzle 2 tbsp of the salted caramel and swirl it with a knife. Repeat this twice, and top with more crushed almonds if desired. Freeze for at least 6 hours before serving.