Coffee Almond Ice cream (Eggless)

Its been crazy hot this week and I cannot stop thinking of all things cold. I found this post in my drafts, don't even remember when I had made this but I so wish I had a couple of scoops leftover! A tall glass of cold coffee is my favorite thing on days like these and this was an attempt to make an ice cream out of it.

Coffee Almond Ice Cream
Ingredients:
3 cups whole milk
3 tbs expresso/ instant coffee powder
2 tbs cornflour
1/2 to 3/4 cup sugar
1 tsp vanilla extract
1/2 cup almonds, roasted and chopped

Method:
Dissolve the coffee powder in about 2 tbs warm water and keep aside. Bring 2 1/2 cups of milk to a boil. Make a paste of the cornflour with the remaining 1/2 cup cold milk and add to the boiling milk. Boil for a few  more minutes stirring constantly until the mixture thickens. Stir in the coffee mixture and extract.
Remove from heat. The mixture should be smooth and thick. If you see lumps, pass the mixture through a fine sieve.
Put a layer of plastic on the surface of the mixture and chill until very cold. Freeze in the ice cream maker. If you do not have one, read this article by David Lebovitz on making ice cream without a machine. Add the almonds half way through freezing.