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Praline Almond Fudge Ice Cream




Source of Recipe


Internet


List of Ingredients




4 eggs
2 1/4 cups light brown sugar
1/4 cup plus 2 tablespoon all-purpose flour
1/2 teaspoon salt
5 cups milk
4 cups whipping cream
2 tablespoons vanilla extract
3 tablespoons butter
2 cups slivered almonds
1 cup chocolate fudge topping



Recipe



Crack the eggs into a mixing bowl and beat with a wire whisk to combine. Set aside. Combine the brown sugar, flour and salt in a large saucepan.
Gradually stir in the milk. Cook the mixture over medium heat for about 15 minutes, or until thickened, stirring constantly. Remove the pan from the heat and slowly pour about 1 cup of the hot milk mixture into the beaten eggs, stirring constantly. Pour the egg mixture slowly into the saucepan of remaining hot milk mixture, stirring constantly. Cook the mixture for 1 minute over medium heat, then remove the pan from the heat. Pour the mixture into a bowl, cover and refrigerate for at least 2 hours, or until well chilled.

Combine the whipping cream and vanilla extract in a large bowl, add the chilled mixture and stir with a wire whisk to combine. Cover and refrigerate until ready to churn.
Heat the butter in a skillet over low heat. Add the almonds and sautŽ them for about 5 minutes, until lightly browned. Cool the almonds completely, then stir them into the ice cream mixture.

Freeze the ice cream in an ice cream freezer according to manufacturer^(1)s directions. Swirl the chocolate fudge topping through ice cream after it has stopped churning. ( NOTE: This is easier to do as you transfer churned ice cream to another container.) Makes 4 quarts.