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0 comments / Posted by Sydni Snyder

In celebration of National Ice Cream day this week, I thought I'd share the recipe to my all-time favorite Ice Cream... My Grandma's Burnt Almond Fudge Ice Cream. 

This comes from the vault of my grandma's most favorite recipes. Trust me when I say it is to die for! 


4 eggs, well beaten

2 ⅔ cup sugar

1 can Hershey's chocolate syrup

½ teaspoon salt

1 teaspoon vanilla

1 pint heavy cream

1 quart half and half

1 quart milk

6-8 ounces almonds, toasted


Directions: Toast chopped almonds on a cookie sheet at 400 degrees for 8-10 minutes — turn often, but you want them “burnt”. Combine eggs, sugar and chocolate and beat for 3-4 minutes at a high speed. Add salt, vanilla, cream and half and half. Pour into ice cream freezer and add milk to the fill line — should be about 1 quart. Use ½ cup salt to two double handfuls of ice for a nice, smooth texture. Makes about 4 quarts of ice cream.



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