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Burnt Almond Fudge Ice Cream Recipe

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This recipe for Burnt Almond Fudge Ice Cream, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kris Rogers
Added: Sunday, November 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
5 squares Bakers' semi-sweet chocolate
8-9 oz. almonds, sliced and toasted
6 eggs
4 c. sugar
2 Tbsp. vanilla, pure
1/2 tsp. salt
1 qt. whipping cream
1 1/2 qts. half and half
1/2 gal. whole milk (just to top off in freezer)

Directions:
Directions:
Melt chocolate. Beat eggs with beaters and add sugar, beat together. Add melted chocolate, vanilla and salt to egg mixture. Beat together. Add cream, half and half, nuts and milk to below top of 6 qt. freezer. Freeze to desired consistancy. We freeze until the motor turns off. Remove dasher, pour water off of ice, dont remove the ice cream-add more ice and plenty of salt around and on top of lid. Be sure to cover the hole in the lid left by the dasher removal. Toasting Almonds: Place on a Pam'd cookie sheet in a 350 oven for 5-7 minutes or lightly browned. Watch closely and remove from oven as soon as they begin to pop. Take out and lightly salt. Chop up some of the nuts to release the flavor oil. Allow nuts to cool completely before addig to mixture.

 

 

 

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