Burnt Almond Fudge Ice Cream
User Reviews
5
Burnt Almond Fudge Ice Cream
Description
This ice cream recipe starts by melting unsweetened chocolate and cocoa powder with milk and heavy cream over medium-low heat, creating a chocolate liquid base. Separately, eggs are beaten with sugar, then tempered with the hot chocolate mixture to gently cook the eggs without scrambling. The combined custard is heated to 175°F for safety and thickening, then cooled thoroughly before chilling in the fridge.
The chilled custard is churned in an ice cream maker until frozen but soft. Toasted almonds are folded in just before finishing to provide a nutty crunch that contrasts with the smooth, dense chocolate base. The ice cream is transferred to a container and frozen to firm up for several hours for proper consistency.
Serving this ice cream offers a rich, slightly bitter chocolate flavor complemented by the burnt almond notes from toasted nuts, adding an appealing texture and depth. It's a dessert suitable for chocolate lovers interested in a homemade custard-style ice cream with added nutty texture.
Notes advise storing ice cream in an airtight container with plastic wrap against the surface to prevent ice crystals, recommending consumption within a couple of weeks for the best quality. The custard base can be prepared several days ahead and refrigerated until churning, offering flexibility in timing.
Ingredients
- 2 ounces unsweetened chocolate chopped
- ⅓ cup cocoa powder unsweetened
- 1 ½ cups milk
- 1 cup heavy whipping cream
- 2 large egg large
- 1 cup granulated sugar
- 1 teaspoon vanilla extract pure
- ½ to 1 cup almonds roughly chopped, toasted
Instructions
- 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.
How to toast almonds
- Toast whole almonds at 350°F by spreading them in a single layer on a baking sheet and baking for 10-15 minutes, just until they begin to smell nutty and darken slightly. Cool completely and coarsely chop the almonds before adding to the ice cream base.
Notes
- Store the ice cream in an airtight container with plastic wrap pressed on the surface to reduce ice crystals; consume within one to two weeks for best quality.
- The custard base can be made up to 3 days in advance and refrigerated before churning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 41mg | 2% |
| Potassium | 222mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 91mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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