Toffee Almond Ice Cream with Hot Fudge
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 (www.sanderscandy.com).
- 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.