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.