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Almond Fudge Ice Cream
Nb persons: 0
Yield: 2 quarts
Preparation time:
Total time:
Source: Southern Living 1993
| 1 1/2 c. | sugar |
| 1/2 c. | cocoa |
| 1/4 tsp. | salt |
| 1 qt. | milk, divided |
| 2 large | eggs, lightly beaten |
| 3 c. | whipping cream |
| 3/4 c. | slivered almonds, toasted and chopped |
| 1/4-1/2 tsp. | almond extract |
| Garnish: | slivered almonds, toasted |
Combine first 3 ingredients in a large heavy saucepan. Combine 2 c. milk and eggs; stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and coats a metal spoon (about 10 minutes). Stir in remaining 2 c. milk; cool chocolate mixture completely. Combine chocolate mixture, whipping cream, almonds, and almond extract in freezer container of a 1-gallon ice cream freezer. Freeze according to manufacturer's instructions. Spoon into a 13x9x2" pan; cover and freeze. Garnish, if desired.
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