Burnt Almond Fudge Ice Cream
Burnt Almond Fudge Ice Cream is loaded with chunks of crunchy toasted almonds in a rich, creamy chocolate ice cream base.
Servings: 10 servings
- 2 ounces unsweetened chocolate chopped
- ⅓ cup cocoa powder
- 1 ½ cups milk
- 1 cup heavy whipping cream
- 2 large eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- ½-1 cup toasted almonds roughly chopped
Heat the chopped chocolate, cocoa powder, milk, and cream over medium-low heat until the chocolate is melted and the liquid is heated through.
Meanwhile, in a large bowl, beat the eggs until they turn light in color. Gradually add the sugar to the eggs while beating on low speed or whisking by hand.
When the chocolate mixture is hot, about 140° F, whisk about 1 cup of the hot liquid into the eggs and sugar to temper the eggs. Once the eggs have been tempered, add them back to the hot liquid and continue to heat over medium-low heat until the mixture reaches 175° F.
Remove from heat and allow to cool completely, then chill in the fridge for at least 3 hours.
Add the vanilla, then churn the chilled chocolate base in an ice cream maker until frozen, folding in the toasted almonds right at the end. It will take around 20-30 minutes to churn. Transfer to a container and freeze in the freezer for 4 hours to cure for hard ice cream.
Calories: 273kcal | Carbohydrates: 27g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 41mg | Potassium: 222mg | Fiber: 3g | Sugar: 22g | Vitamin A: 463IU | Vitamin C: 1mg | Calcium: 91mg | Iron: 2mg