Friday, February 26, 2010

Burnt Almond Fudge Ice Cream

Oh, my grandparents used to keep a gallon container of Burnt Almond Fudge ice cream in their freezer. They would make us ice cream cones on Sunday nights.  I'm not a big chocolate fan, but I love Burnt Almond Fudge ice cream.  It's probably the almond extract.  I saw a recipe with raw eggs for the ice cream which reminded me how much I wanted some.  I searched around and found a recipe with cooked eggs from Nielsen Family Recipes, but I ended up taking several liberties on the directions.  Partly because I was confused (about the baking powder??) and partly because I forgot to use egg yolks only and used the whole egg.  And by that time it hardly seemed worth trying to follow the recipe.  So here is the result:


1 cup single cream (half and half)
1 cup double cream (whipping cream)
1 1/2 cups milk (2 %)
1.5 ounces baking chocolate
3 eggs
1/2 cup sugar
1/2 teaspoon almond extract
1 1/2 teaspoons almond extract
1/2 cup toasted almonds

In a saucepan, heat the baking chocolate and single cream.  Ideally bring it to a simmer.  (I forgot about and brought it to a rolling boil.)

While the chocolate is melting, beat the eggs and sugar together.  (I took this to extremes and beat the eggs for about five minutes on the stand mixer.  The eggs go so frothy it was like mousse.)

Add the double cream to the chocolate on then stove.  Then pour in the egg and sugar mixture and mix well.

Since I'm paranoid about raw eggs, I went way past the recommended 170 degree mark and brought the whole mixture to a gentle boil.  After about two minutes of it boiling I removed the pot from the stove.

Allow the mixture to settle and stir in the milk to further cool the mixture, stirring well.

Pour the contents of the pan into a bowl and refrigerate.  (I left it in the fridge overnight.)

When the mixture has cooled, pour it into the ice cream maker to freeze.

While the ice cream is churning, prepare the almonds.  (I had whole almonds, so I broke them up and toasted them in the oven for about five minutes.)

When the ice cream has almost finished freezing, add the almonds so they are stirred well.

If your ice cream maker is like mine (and doesn't freeze all the way) transfer the ice cream to a freezer proof container, seal, and freeze until firm.

1 comment:

The Wigginton Family said...

That looks so hecka good. Dessert night at Mitch's anyone?