Homemade Burnt Almond Fudge Ice Cream (A BIG WINNER!!)
4 cups sugar
2 – 2 1/2 T vanilla extract
1/2 tsp salt
1 qt heavy whipping cream
1 1/2 qts half and half
5 squares BAKERS semi-sweet baking chocolate
1 pkg UNCHOPPED UNSALTED almonds (for those of you who are lazy, like me, 1 6oz package sliced almonds)
This almonds thing is quite time consuming but OH so worth it. Take your unsliced almonds and with a knife, slice each almond in half. Spread out on a greased cookie sheet. Bake in oven at 350 degrees for 5-7 minutes. Don’t overcook them. They will continue to roast even after pulling them out of the oven so make sure you don’t leave them in the oven for too long. Very lightly salt them. After they have cooled, chop up a few of them to release some of the almond oil.
LAZY WAY: Pour already sliced almonds onto a greased cookie sheet and follow the same directons.
Mix together room temperature eggs (they need to be room temperature or it will make the melted chocolate harden and turn it into chips), sugar, vanilla and salt. In a microwaveable bowl, SLOWLY melt the 5 squares of chocolate in the microwave. It will burn easily so watch it! Pour melted chocolate into mixture and mix through. (DO NOT ADD CREAMS TO MIXTURE BEFORE MIXING WITH THE CHOCOLATE OR THE COLD CREAM WILL MAKE YOUR CHOCOLATE HARDEN AND TURN IT INTO CHIPS – unless you want chocolate chip ice cream)
After mixing the chocolate into mixture, add heavy whipping cream and half and half. Pour into 6 qt. ice cream freezer. Stir in almonds. Add whole milk to fill line or 2 -3 inches below the top of freezer.
Follow instructions of ice cream freezer for mixing and freezing the ice cream.
ENJOY AND TRY NOT TO EAT THE WHOLE THING IN ONE NIGHT!!! 😉