Burnt Almond Fudge Homemade Ice Cream
You know those recipes that are family secrets? The ones where if you tell someone outside the family you'll not only be disowned but also cursed like you would if you don't forward that chain email? This is that recipe.
It all started with my aunt. It's a family recipe from her side of the family (she married into our family, for which we are all grateful because, well, ice cream). She makes it at every large family function and every time we all walk away wishing we had the recipe. Enter my grandma. She's as sweet as she is spicy. She petitioned said aunt that she really wanted to make it for her husband who simply LOVES ice cream. He does--that part was honest. But the other reason was that she wanted everyone else in the family to have it too. Why keep a good thing under wraps? She begged and begged and finally, my aunt caved, with one stipulation: she share this recipe with no one. Promises were made, goodbyes were said, and she hung up the phone. What happened next, you ask? Dear sweet grandma immediately called up everyone else in the family and passed along that legendary ice cream recipe. But, because she keeps her promises, she told everyone to "add a pinch of salt" and therefore it wasn't the exact same recipe.
Now here we sit on National Ice Cream Day, and what better way to celebrate than a giant bowl of Burnt Almond Fuge Ice cream. So, without further ado, here is that legendary oh-so-secret ice cream recipe. I may be cursed or dismissed from the family, but to cover my bases, just remember to "add a pinch of salt".
Burnt Almond Fudge Homemade Ice Cream
INGREDIENTS
8 oz whole almonds
2 teaspoons butter
1 can evaporated milk
5 oz unsweetened baking chocolate
5 eggs, thoroughly beaten until thick and creamy
3 cups of sugar
1 tablespoon vanilla
4 pints (8 cups) heavy cream
"Pinch of Salt"
INSTRUCTIONS
1. Preheat oven to 450 degrees. Spread the almonds on a shallow baking dish or pan; add the butter and bake in the oven for 6 minutes. Stir nuts around until completely coated in the melted butter, then bake for another 6 minutes or until toasted to your liking. Remove nuts and salt generously using a salt shaker. Chop nuts while still hot. Set aside to cool.
2. In a double boiler, combine milk and chocolate. Let is scald to the point where the chocolate will melt and so that it can be stirred through the milk and is smooth.
3. Mix the sugar, eggs, and vanilla and beat thoroughly. Add the chocolate mixture to the egg mixture and beat until well mixed. Add the cream and mix well.
4. Pour into ice cream maker canister and mix for about 15 minutes. At 15 minute mark (or when it is no longer liquid and is getting creamy), add chopped nuts. Turn back on ice cream maker and mix until creamy or ice cream maker stops. Enjoy!
5. To store, transfer from ice cream maker to freezing container.
6. Add a pinch of salt. (wink, wink)
**directions have been slightly modified from the original recipe image for using updated ice cream mixer
