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Jamoca Almond Fudge Ice Cream

Jamoca Almond Fudge Ice Cream

Jamoca Almond Fudge Ice Cream

Ingredients

¼ cup (3 ounces) chopped almonds
2 cups half and half
1 cup heavy cream
6 tablespoons coffee beans or
3 tablespoons instant coffee powder
+ cup sugar
Chocolate Fudge:
2 tablespoons sugar
2 tablespoons unsweetened cocoa
¼ cup light corn syrup
2 tablespoons half-and-half
1 tablespoon unsalted butter
¼ teaspoon vanilla extract

Directions

Preheat the oven to 350F. Place the nuts on a baking sheet with sides and bake until lightly toasted, about 8 to 10 minutes. Set aside to cool, In the top of a double boiler, heat the half-and-half and coffee beans over simmering water until steaming. Remove from the heat and steep for 40 minutes, or until the coffee flavor is pronounced to your liking. (If using the coffee powder, mix it into the hot half-and-half until dissolved.) Meanwhile, prepare the Chocolate Fudge: In a small saucepan, combine the sugar and cocoa. Stir in the corn syrup and half-and-half. Stirring constantly, heat over medium heat until the mixture comes to a boil. Reduce heat. Simmer 2 minutes and stir in the butter and vanilla, Let cool to room temperature. (you can used prepared chocolate fudge) The cream and coffee mixture in an ice cream maker according to the manufacturer's instructions, When the ice cream is almost frozen, spoon in the Chocolate Fudge and the toasted almonds and churn until blended in, about 15 seconds more. Transfer to a container, cover, and freeze until firm, about 2 hours. Makes about 1 quart

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