In a medium mixing bowl, beat the sugar into the egg yolks until they’re thickened and pale yellow. Beat in the flour and salt. Set aside.
Combine the milk and coffee beans in a heavy medium saucepan. Bring to a boil over medium heat. Lower the heat, cover, and keep warm for 20 minutes.
Remove the coffee beans with a skimmer or slotted spoon, or pour milk through a strainer catching the coffee milk on the other end. Slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens and coats the back of a wooden spoon. Be careful not to let the mixture boil, or the eggs will scramble. Remove from heat, and pour the hot coffee custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, and stir in the cream and vanilla. Cover and refrigerate until cold or overnight.
Stir the chilled custard, and freeze in your ice cream machine, according to manufacturer’s instructions. When finished, the ice cream will be soft, but ready to eat. For firmer ice cream, transfer to a freezer safe container and freeze at least 2 hours.
Combine chocolate and coconut oil in a small wide-mouthed bowl and microwave for 30 seconds to 1 minute, (microwave power will vary). Remove from microwave and stir. Mixture should be smooth and melted; if it's not, return to microwave for another fifteen seconds. Set aside and allow to cool to room temperature.
Place 6 small glasses or mugs on the workspace and stand the sugar cones up in the glasses. Clear a space in your fridge and freezer to store the cones in 6 glasses.
Drizzle ½ tablespoon chocolate shell into a sugar cone, and swirl the chocolate to coat the inside of the cone. Place the coated cone in a glass, and into the fridge to harden the chocolate shell, checking on the shell in 5 minutes, and swirl to coat again. Leave coated cone in the fridge until the chocolate has hardened. Repeat with all 6 cones.
Once the chocolate has hardened in the cone, take the ice cream out of the freezer and allow it to soften on the counter for about 5 minutes.
Working quickly with one cone at a time, take a cone out of the fridge and spoon about 2 tablespoons softened ice cream into the cone (using more or less as the cone volume may differ), pressing the ice cream down into the cone. Using an ice cream scoop, crown the top of the filled cone with a scoop of ice cream. Gently press down on the scoop of ice cream to create a solid ice cream filling. Immediately place the cone in the glass and place it in the freezer to harden, this should take about 30 minutes to 1 hour. Repeat with all 6 cones.
Place the chopped toasted almonds on a shallow plate or tray and place it in the work area. Make sure your chocolate shell is at room temperature and in a wide-mouthed bowl.
Working quickly with one cone at a time, take a glass with a cone out of the freezer and dip the ice cream into the chocolate shell attempting to coat the entire outside of the ice cream. Allow any excess chocolate to run off of the ice cream and immediately roll the soft chocolate in the chopped nuts. Place the drumstick back in the glass and back into the freezer to harden again, about 20 minutes. Repeat procedure with all 6 cones.
You have just made awesome homemade drumsticks that your family will love
Recipe Notes Coffee Ice Cream is excellent on its own, or as part of a homemade drumstick You'll have leftover chocolate shell from making the drumsticks. But, it's pretty easy to use it up on other ice cream • To toast almonds: Stove top method: Place almonds in a heavy skillet with a teaspoon of light flavored oil, like grapeseed or coconut oil, or with butter. Stirring occasionally, cook over medium heat until golden brown. Oven or toaster oven method: Preheat oven to 350° F. Spread nuts in a single layer on ungreased cookie sheet, and bake for 10 to 15 minutes, stirring occasionally, until golden.