Toffee Almond Ice Cream with Hot Fudge

Toffee Almond Ice Cream with Hot Fudge

by Jennifer

For tonight’s hot fudge sundaes, I used my favorite hot fudge from childhood, Sander’s Milk Chocolate Hot Fudge.  It hails from Detroit, where my dad grew up, and is more a mix of milk chocolate and caramel, rather than a deep, dark fudge sauce.  You can use your favorite brand, or buy some Sander’s for yourself on-line (

  •  2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 2 large eggs
  • 1/8 tsp salt
  • 1/2 cup chopped almonds
  • 1/2 cup sliced, toasted almonds
  • 1/2 cup toffee bits, such as Heath Bits ‘O Brickle Toffee

In a heavy, medium-sized pot, combine the cream, milk, sugar, eggs, salt and chopped almonds.

Over medium heat, cook, whisking frequently, until a thermometer registers 175 degrees.

Strain custard into a bowl through a fine-meshed sieve, discarding chopped almonds.  Let custard cool to room temperature, stirring occasionally;  refrigerate, covered, overnight.

Freeze custard following your ice cream maker’s instructions;

about 5 minutes before the ice cream is done, add the sliced, toasted almonds and toffee bits.

Spoon into a freezer-safe container and freeze for a few hours before serving, ideally with hot fudge.


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