Here is the recipe in case you'd like to try it yourself:
Coffee Almond Brownie Ice Cream
1/2 c. granulated sugar
2 c. whipping cream
1 c. milk
3 T. espresso powder (no, that is not a typo. T.)
1/2 c. chopped, toasted almonds
1 c. crumbled chocolate brownies
Whisk eggs and sugar until thickened and pale yellow. Set aside. In a med. saucepan over med-low heat, bring cream, milk, and espresso powder to a simmer. Remove from heat. Gradually whisk into egg mixture. Return all to saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Do not let it boil. Strain into a clean, large container. Refrigerate covered until very cold - overnight if possible. Transfer to ice cream maker. Follow manufacturers directions. Add almonds and brownies in the last five minutes and let machine stir them in.
Let me know if you make it and how it turned out!