Mocha Almond Fudge Ice Cream Recipe

Michele Bogle

Mocha Almond Fudge Ice Cream

recipe

As part of this month’s quick and easy dessert series, I have included a mocha almond fudge ice cream recipe that can be made without a machine! Inspired by the flavour made famous by Baskin-Robbins, one of the oldest food franchises in North America.

Irvine Robbins and brother-in-law Burton Baskin merged their two ice cream shops in 1948, starting their venture with 31 flavours, one for each day of the month.

Jamoca® Almond Fudge has been a popular flavour combination for the company since 1959.

Irvine’s ongoing desire to experiment with ingredients drove the development of exciting varieties. By the first year, he had created 21 different flavours of ice cream, though Jamoca® Almond Fudge was always his favourite. Today, the franchise boasts a whopping 1,400 delicious choices for its devoted customers to enjoy.

This recipe is so simple to prepare. You can customize your ice cream to include any flavour you crave.

The mixture is set in the freezer for 30 minutes before serving. If a harder ice cream is desired, leave it to freeze for another 20 minutes.

Serve with a refreshing carbonated beverage, and enjoy!

Note:  It is important to use whole milk in this recipe to avoid crystallization on the ice cream.

Mocha Almond Fudge Ice Cream Recipe

PREPARATION TIME:   40 to 1 hr YIELDS:   4 servings 

Equipment

Baking sheet or pan, medium saucepan, small saucepan, medium mixing bowl, large mixing bowl, mixing spoon, measuring cups, measuring spoons, strainer, whisk, ice cream scoop

Ingredients

1 ½ cups sugar

2 cups whole milk

2 cups heavy cream

1 tsp vanilla

3 egg yolks

1 Tbsp brewed coffee, cooled

½ cup almond slices, divided

1 Tbsp cocoa powder

½ cup rock salt

10 cups ice, roughly 

Chocolate syrup

1 Tbsp cocoa powder

⅛ cup golden syrup

1 Tbsp milk

½ tsp vanilla

Instructions

Step 1

Preheat the oven to 350℉. Spread the almond slices on the baking sheet. Bake for 4 minutes. Let cool. Set aside pieces for garnishing.

Step 2

On low heat, in a small saucepan, mix the golden syrup, 1 tablespoon of cocoa powder, and 1 tablespoon of milk. Stirring occasionally, let simmer until the mixture thickens for approximately 5 minutes. Remove from heat and add ½ of a teaspoon of vanilla. Transfer the chocolate syrup to a small measuring cup and refrigerate.

Step 3

In a medium saucepan, on low heat, add 2 cups of whole milk, sugar, coffee and 1 tablespoon of cocoa. Stir until the mixture has fully dissolved and is warm to the touch. Do not boil.

Step 4

In a measuring cup, whisk together egg yolks and a few spoons of the mixture to temper the yolks before incorporating them into the saucepan of milk and sugar. Whisk the eggs into the saucepan and stir for a few more minutes. Remove from heat and add 1 teaspoon of vanilla.

Step 5

Strain the mixture into a medium mixing bowl. Set the medium mixing bowl into a larger bowl filled ⅓ with ice water.

Stir in 2 cups of heavy cream. Adjust to taste. Allow the mixture to cool.

Step 6

Fill a large mixing bowl with half the ice and sprinkle the rock salt evenly over the top. Set the medium mixing bowl on the ice and salt, then fill in the sides between the two bowls with the remaining ice.

Stir for a few minutes until the cream mixture begins to thicken. Place both bowls together in the freezer for 20 minutes. 

Step 7

Remove the ice cream from the freezer, sprinkle the top with almonds and gently fold them into the cream. Drizzle half of the fudge syrup over the surface, then gently fold it into the cream with a spoon, allowing the veins of the syrup to remain intact.

Return the ice cream to the freezer for an additional 10 minutes or longer to achieve the desired thickness.

Step 8

Scoop ice cream into serving dishes. Drizzle with remaining fudge syrup. Garnish with almond slices, and enjoy!