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Rating: 5.0/5 (2 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4
Amount Per Serving
Calories 1732
% Daily Value**
Total Fat 78g
120%
Saturated Fat 41g
63%
Unsaturated Fat 6g
Cholesterol 342mg
114%
Sodium 1185mg
49%
Total Carbohydrate 235g
78%
Dietary Fiber 9g
35%
Sugars 199g
Protein 30g
Vitamin A  48%Vitamin C  2%
Calcium  66%Iron  18%
Potassium  52%Vitamin E  26%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond-Fudge Ice Cream

Date Added: April 03, 2010

Ingredients:

1 1/2 Cups Sugar
3 Cups Heavy Whipping Cream
1/2 Teaspoon Almond Extract
1/2 Cup Cocoa
1/4 Teaspoon Salt coarse
2 Eggs beaten
1 Quart Milk
3/4 Cup Almond toasted and chopped
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Directions:

1. Combine first 3 ingredients in a large saucepan.

2. Combine 2 cups milk and eggs, and whisk into sugar mixture.

3. Cook over medium heat, whisking constantly, 10 minutes or until mixture thickens and coats a metal spoon.

4. Whisk in remaining 2 cups milk; cool completely.

5. Combine milk mixture, whipping cream, chopped almonds, and extract in freezer container of a 1-gallon hand-turned or electric freezer.

6. Freeze according to manufacturer's instructions.

7. Spoon into a 13 x 9 inch pan; cover and freeze.

8. Let stand 10 minutes. Garnish, if desired. Makes 2 quarts.

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Dietary Notes:
This recipe is high in Vitamin A with 48% of your daily recommended intake per serving. This recipe is high in Vitamin E with 26% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Egg, Milk, Tree Nuts, Almonds, Cocoa Powder, Natural Sweeteners allergies.
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