Burnt Almond Fudge Ice Cream

Ingredients:

1 cup almonds, chopped and toasted
3 cups sugar
¾ cup cocoa
6 eggs, beaten
2 cups canned milk
6 cups half & half
4 cups whipping cream
¾ tsp. almond extract

Directions:

Toast chopped almonds in 300 oven for 15 minutes, stirring occasionally. Blend sugar and cocoa together in a saucepan. Add beaten eggs, canned milk, and 4 cups half & half. Heat and stir until almost boiling. Cool; then add remaining 2 cups half & half, whipping cream and almond extract. Add nuts just before freezing. Pour in 6-quart ice cream freezer container and freeze according to manufacturer’s directions. Makes 6 quarts.

Submitted By: Jodi VanSkiver