June 29, 2018

Burnt Almond Fudge Ice Cream

How's Summer treating you so far?  I am loving every minute of it and trying to soak up the sun as much as possible.  It's been really hot this past week.  My freezer is constantly stocked with ice cream and popsicles to help me cool down.  
I had a giant carton of whipping cream in my fridge, so I decided to make a double batch of ice cream.  I made Chunky Brownie Ice Cream and this Burnt Almond Fudge Ice Cream.

This thick and velvety smooth ice cream is rich and creamy with crunchy toasted almonds.  I used my go-to, absolute favorite, base for chocolate ice cream and I added toasted almonds and topped with fudge sauce.  This ice cream is absolutely divine and you will want to eat the entire batch by yourself.  
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Burnt Almond Fudge Ice Cream
adapted from: 101 Gourmet Ice Cream Creations
(Printable Recipe)

2 large egg yolks
3/4 c. sugar
1/3 c. unsweetened cocoa powder
2 c. heavy whipping cream
1 c. 2% milk
1 tsp. vanilla extract
1/2 c. chocolate chips (I use half semi-sweet and half milk)
1 c. toasted almond slices
hot fudge sauce, for serving

In a large saucepan, whisk together the egg yolks, sugar and cocoa powder until well combined.  Gradually whisk in the cream, milk and vanilla until smooth and creamy and no lumps remain.  Stir in chocolate chips.  Heat over medium heat, whisking frequently, until mixture reaches 160 degrees on an instant read thermometer.  Remove from heat, pour into a large container with a lid and chill in the refrigerator until completely cooled, overnight is best.

When ready, pour ice cream mix into an ice cream maker and freeze according to manufacturer's directions.  When ice cream is done, stir in toasted almonds.  Pour into a 9x5-inch loaf pan (or plastic container) and freeze until completely firm.  Scoop into a bowl and top with hot fudge sauce.  Serve.  

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