Almond-fudge Ice Cream
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Creams, Ice | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sugar |
| 1/2 | c | Cocoa |
| 1/4 | t | Salt |
| 1 | qt | Milk |
| 2 | Eggs | |
| 3 | c | Whipping cream |
| 3/4 | c | Slivered almonds, toasted |
| and chopped | ||
| 1/2 | t | Almond extract |
| Toasted slivered almonds |
INSTRUCTIONS
Combine first 3 ingredients in a large saucepan. Combine 2 cups milk and eggs, and whisk into sugar mixture. Cook over medium heat, whisking constantly, 10 minutes or until mixture thickens and coats a metal spoon. Whisk in remaining 2 cups milk; cool completely. Combine milk mixture, whipping cream, chopped almonds, and extract in freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Spoon into a 13 x 9 inch pan; cover and freeze. Let stand 10 minutes. Garnish, if desired. Makes 2 quarts. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1036 by Suzy Wert <SuzyWert@aol.com> on Jan 23, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 3746
Calories From Fat: 1925
Total Fat: 221.3g
Cholesterol: 941.2mg
Sodium: 1333.5mg
Potassium: 3171.7mg
Carbohydrates: 404.4g
Fiber: 25.6g
Sugar: 355.4g
Protein: 82.3g