ALMOND FUDGE RIPPLE ICE CREAM

Makes about 1 quart To help our almond ice cream stand up to the more assertive flavor of the fudge swirl, we give it a boost with almond extract in this recipe. Be sure to use pure almond extract rather than the artificial stuff.

TECHNIQUE: Ice cream

SPECIAL EQUIPMENT: Ice cream machine

CHILLING TIME: 2 hours or overnight

SHELF LIFE: 1 week

INGREDIENTS:

• 5 large egg yolks
• ½ cup sugar
• 2 cups heavy cream
• 1 cup 1% or 2% milk
• ¼ teaspoon kosher salt
• ¼ teaspoon almond extract
• ½ cup chopped toasted almonds (see Buying and Using Nuts)
• ⅓ to ½ cup Fudge Ripple

INSTRUCTIONS:

1. MAKES THE BASE

• • Whisk the yolks just to break them up in a medium heatproof bowl.
  • Whisk in half of the sugar (¼ cup) and set aside.
  • In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (¼ cup).
  • Put the pan over medium-high heat and reduce the heat to medium when the mixture approaches a bare simmer.
  • Scoop out about ½ cup of the hot cream mixture and add it to the bowl with the egg yolks.
  • Whisk the eggs constantly and repeat by adding another ½ cup of the hot cream to the bowl with the yolks.
  • Stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan, using a heatproof rubber spatula.
  • Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.
  • Strain the base through a fine-mesh strainer into a clean container.
  • Set the container into an ice-water bath, stir the base occasionally until it is cool, and refrigerate the base for at least 2 hours or overnight.

1. FREEZE THE ICE CREAM

• • • Whisk the almond extract into the chilled base.
    • Freeze in your ice cream machine according to the manufacturer’s instructions.
    • Add the almonds in the last minute or so of churning, or fold them in by hand after the ice cream comes out of the machine.
    • While transferring the ice cream to the storage container, drizzle in some of the Fudge Ripple after every few spoonfuls of ice cream.
    • Use a chopstick or butter knife to gently swirl the mixture.
    • Enjoy right away or freeze for at least 4 hours for a firmer ice cream.

MAKE IT YOUR OWN:

• Use pistachios in place of almonds.

SERVE IT WITH..

• Peach Leaf Ice Cream, Ricanelas Ice Cream, or Toasted Coconut Ice Cream
• Raspberry Swirl Sauce