Mocha Almond Fudge Ice Cream

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup granulated sugar
• 3 tablespoons instant espresso powder
• 5 large egg yolks
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup hot fudge sauce
• 3/4 cup almonds, toasted and chopped

Method

1. 1

   In a 6-quart saucepan, combine the heavy cream, whole milk, sugar, and espresso powder. Warm over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling, about 5 minutes.

   5:00 · Warm cream mixture
2. 2

   In a medium bowl, whisk the egg yolks and salt until pale and slightly thickened.

3. 3

   Slowly ladle about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper them.

4. 4

   Pour the tempered yolk mixture back into the saucepan with the remaining cream mixture, whisking to combine.

5. 5

   Cook over medium-low heat, stirring constantly with a spatula, until the custard thickens slightly and coats the back of a spoon, reaching about 170°F, 6 to 8 minutes. Do not let it boil.

   6:00 · Cook custard
6. 6

   Remove from heat and stir in the vanilla extract. Strain the custard through a fine-mesh sieve into a clean bowl.

7. 7

   Cover the custard with plastic wrap pressed directly on the surface and refrigerate until completely chilled, at least 6 hours or overnight.

8. 8

   Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions until it reaches a thick, soft-serve consistency, about 20 to 25 minutes.

   20:00 · Churn ice cream
9. 9

   Warm the hot fudge sauce slightly if needed so it is pourable but not hot.

10. 10

    Transfer one-third of the churned ice cream to a freezer-safe container and drizzle with some of the fudge sauce and a scattering of chopped almonds. Repeat layering with the remaining ice cream, fudge sauce, and almonds, swirling gently with a knife.

11. 11

    Cover and freeze until firm, at least 4 hours before serving.