Step 1

In a bowl, whisk eggs with sugar until thickened and pale yellow. Set aside.

Step 2

In a medium saucepan over medium-low heat, bring cream, milk and espresso powder to a simmer. Gradually whisk into the egg mixture.

Step 3

Return entire mixture to the saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean large bowl. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.

Step 4

Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer’s instructions. Add almonds and brownies in the last 5 minutes of freezing and let machine stir them in.