Coffee Almond Fudge Ice Cream
Homemade ice cream better than the ice cream shop!
Equipment
- ice cream maker
Ingredients
Ice Cream
- ¾ cup granulated sugar or 1/2 cup honey
- 1 cup whole milk or milk of your choice
- 1 tsp vanilla
- 1 dash sea salt
- 1 Tbsp instant espresso
- 1 pint heavy cream
Ganache
- ¼ cup heavy cream
- ½ cup chocolate
Almonds
- ¾-1 c almonds chopped and toasted
Instructions
- Combine all ice cream ingredients except heavy cream in a medium bowl, whisking to dissolve sugar and espresso.
- Add heavy cream and stir to combine.
- Cover and refrigerate for 4+ hours.
- While Ice cream is chilling, chop and toast almonds then set aside to cool.
- Just before churning ice cream, make ganache by heating heavy cream in a small saucepan until just barely steaming. Remove from heat, add chocolate, and stir until smooth, then set aside to cool.
- Churn in ice cream maker for 20 minutes or until thick and smooth.
- In a large plastic container, layer ⅓ ice cream, drizzle with ⅓ ganache, and sprinkle with ⅓ almonds. Repeat to use all ingredients, then cover and freeze several hours to firm.