Mudpie Mojo Ice Cream

1 1/2 cups milk
1 1/2 cup 10% cream
1 1/2 tsp instant coffee
1 tbsp glucose
2 egg yolks
1/4 cup granulated sugar
1 tbsp cornstarch
1/3 cup peanut butter
1/3 cup chocolate sauce
1/2 cup crushed oreos
1/3 cup toasted almonds, chopped

1) In a medium sauce pan combine cream, milk, coffee powder and glucose and whisk together.
Bring to a simmer over medium heat, bubbles will start to appear on the edges when ready.
2) In a heat proof bowl, whisk together eggs, sugar and cornstarch.
3) Once cream/milk mixture is ready, slowly whisk in about a cup of the liquid into the eggs.
Whisk while pouring to avoid curdling the eggs.
4) Pour this new egg mixture back into the warm mixture and return to medium heat.
Whisking constantly until mixtures begin to thicken.
Do not let the mixture boil.
5) Run the mixture through a sieve into a bowl.
Cover the liquid directly with saran wrap to avoid a film developing.
Place the mixture in the fridge to cool completely.
6) Once ready, place the mixture in your ice cream attachment or machine.
Run for about 15-20 minutes.
Place the ice cream in a bowl or your freezer storage container and mix in the peanut butter, chocolate sauce, oreos and almonds.
Place in the freezer to set completely.