Mocha Almond Fudge Ice Cream

By Addie

A few weeks ago when I hosted the giveaway for Six Flags tickets and asked readers their favorite ice cream, someone mentioned Mocha Almond Fudge ice cream. I couldn't get the ice cream flavor out of my head and I immediately Googled it and stumbled upon a recipe. I've included the full recipe below, although instead of making the fudge swirl they suggested, I used my own homemade hot fudge sauce that I had in the fridge. The flavor was as good as it sounded--the ice cream has a strong coffee flavor and the blend of textures thanks to the almonds and fudge sauce made every bite an unexpected surprise. As much as I loved plain coffee ice cream, I think this gets a gold star for its added features!

Ingredients

• Ice Cream:
• 1/4 cup chopped almonds
• 2 cups milk
• 3 Tablespoons instant coffee powder
• 4 large egg yolks
• 2/3 cup sugar
• 1 cup heavy whipping cream
• .....................................
• Fudge Swirl:
• 2 Tablespoons sugar
• 2 Tablespoon unsweetened cocoa
• 1/4 cup light corn syrup
• 2 Tablespoons half-and-half
• 1 Tablespoon unsalted butter
• 1/4 teaspoon vanilla extract

Preparation

Step 1

1. Toast nuts on a baking sheet for 8-10 min at 350F. Set aside to cool.

2. In the top of a double boiler, heat the milk with the instant coffee over simmering water until steaming. Remove from heat and stir until instant coffee powder is dissolved.

3. In a bowl, whisk the egg yolks until blended. Whisk in the sugar and half of the hot coffee mixture. Pour the yolk mixture into the remainder of the half and half. Stir and cook over simmering water until the custard coats the back of a spatula (about 10 minutes). Place the custard bowl in a pan of ice water. Stir occasionally until it cools to room temperature. Strain the custard mixture through a fine mesh sieve. Add the whipping cream and stir. Refrigerate until thoroughly chilled, at least 3 hours or overnight.

4. To prepare the chocolate fudge, combine the sugar and cocoa in a small saucepan. Add the corn syrup and half-and-half. Place over medium heat and stir constantly until mixture boils. Reduce heat and simmer for 2 minutes. Stir in the butter and vanilla and allow to cool to room temperature.

5. Freeze the custard in an ice cream maker according to manufacturer's instructions. When the ice cream is almost frozen, add the toasted almonds. Spoon the ice cream mixture into a container, alternating ice cream with spoonfuls of the fudge. Cover and freeze until firm, about 2 hours.