Toasted Almond Fudge Ice Cream
Rich, creamy, and full of crunch, this Toasted Almond Fudge Ice Cream combines dark chocolate, toasted almonds, and swirls of hot fudge for the ultimate homemade summer dessert. High in protein and healthy fats, it’s both satisfying and indulgent.
Equipment
- Medium saucepan (1)
- Mixing bowl (1)
- Whisk (1)
- Fine mesh strainer – 1
- Ice cream maker/frozen container – 1
- Small saucepan (1)
- Bread pan (metal suggested) – 1
- Plastic wrap – as needed
Ingredients
- 2 cups half & half
- 1 cup heavy cream
- 8 large egg yolks
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 6 oz dark chocolate shaved
- ½ cup hot fudge room temperature
- ½ cup almonds
Instructions
- Prepare the Cocoa-Infused Milk Base: In a medium-sized saucepan, combine 2 cups of half & half with ⅓ cup of unsweetened cocoa powder. Place the pan over medium-low heat and stir occasionally to blend the cocoa thoroughly with the milk. Heat gently until the mixture begins to form tiny bubbles around the edges, indicating it’s just about to boil. Be careful not to scorch the milk—stir frequently for even heating. Once ready, remove the pan from heat and set aside to slightly cool.
- Whip the Egg Yolks with Sugar: While the milk is warming, grab a mixing bowl and add 8 large egg yolks along with ½ cup granulated sugar. Using a whisk or electric mixer, beat the mixture continuously for 3–4 minutes until it becomes pale, creamy, and slightly thickened. This step is crucial for a smooth, rich ice cream texture and helps prevent curdling when combined with hot liquids.
- Temper the Egg Yolks: Take about one-third of the warm cocoa milk and slowly pour it into the beaten egg yolks while whisking constantly. This gradual blending, known as tempering, ensures the eggs heat evenly without scrambling. Once smooth, slowly add the tempered mixture back into the remaining egg yolk mixture in the bowl, whisking continuously until fully combined.
- Cook the Custard to Perfection: Return the blended mixture to the saucepan and place it over low heat. Stir gently but constantly to prevent sticking or burning. Cook the custard until it thickens and reaches 170°F on a kitchen thermometer. The custard should coat the back of a spoon lightly. This process creates a silky, rich ice cream base with a perfectly balanced texture.
- Strain and Enrich with Cream: Pour the hot custard through a fine mesh strainer into a clean bowl to remove any bits of cooked egg. This ensures your ice cream will be silky smooth. Immediately stir in 1 cup of heavy cream to enrich the custard, giving it a creamy, indulgent mouthfeel. Let the mixture cool slightly at room temperature.
- Cool the Custard Overnight: Transfer the custard into an airtight container. Cover tightly and place it in the refrigerator overnight. At the same time, make sure your ice cream maker’s container or freezer-safe mixing bowl is fully frozen and ready for use. Cooling overnight develops flavors and improves the final texture of your ice cream.
- Toast the Almonds for Crunch: In a small saucepan, add ½ cup almonds and place over medium-high heat. Toast the nuts for 6–8 minutes, tossing frequently to ensure even browning and prevent burning. The almonds should emit a rich, nutty aroma and turn a light golden brown. Once toasted, remove from heat and chop into medium-fine pieces. Set aside.
- Churn the Ice Cream Base: Pour the chilled custard into your frozen ice cream container or ice cream maker according to the manufacturer’s instructions. Mix or churn until it reaches a soft-serve consistency. This can take 20–30 minutes depending on your ice cream maker. The base should be thick but still pliable, ready to hold mix-ins without melting immediately.
- Incorporate Chocolate and Almonds: Once the ice cream reaches soft-serve texture, gently fold in 6 oz of shaved dark chocolate and the toasted almonds. Stir carefully to distribute evenly without deflating the ice cream. These mix-ins add bursts of flavor, texture, and richness that make every spoonful indulgent.
- Add the Fudge Swirl and Freeze: Transfer the ice cream into a metal bread pan or any freezer-safe container. Pour ½ cup of room-temperature hot fudge over the top and use a spatula or knife to create swirls throughout the ice cream. Cover the surface with plastic wrap to prevent freezer burn. Place in the freezer and allow to harden completely for several hours, ideally overnight.
- Serve and Enjoy: Once frozen solid, remove the ice cream from the freezer 5–10 minutes before scooping to soften slightly for easier serving. Scoop into bowls or cones and enjoy the creamy, chocolatey delight with crunchy almonds and luscious fudge swirls. This ice cream keeps well in an airtight container for up to 2 weeks, allowing you to enjoy homemade indulgence anytime.
Notes
- Use high-quality dark chocolate for the richest flavor.
- Chill the custard overnight to enhance texture and taste.
- Toast almonds until golden to release natural oils and aroma.
- Fold in chocolate and nuts gently to maintain smoothness.
- Avoid over-churning the ice cream base to prevent iciness.
- Swirl hot fudge at the very end for defined ribbons.
- Lightly salt almonds before toasting for extra flavor contrast.
- Serve slightly softened for easier scooping and creamier texture.
- Store in an airtight container to prevent ice crystal formation.
- Enjoy within 1–2 weeks for the best freshness and flavor.
