While I made the Mango Kulfi and the Jack-fruit Ice Cream to fulfill my “blogger mind desires”, this ice cream was fair and square made for the girls. Whenever we go to Baskin Robbins, I always end up taking Jamoca Almond Fudge. I just don’t look anywhere else. It is my standard choice. Now my girls have started following suite. The elder one moved her favorite flavor from Praline and Cream and the younger one has graduated from the bizarre colored ones like Bubble Gum (yikes!).
They have been telling me since ages to try this flavor at home. I knew it wouldn’t be hard to replicate, but then it is more work that other ice creams. I have to roast and chop the almonds. I have to make the fudge sauce. I have to do a little bit of work in between to get it done. Oh yes, I am purely lazy. But last week, I decided to shed all my inhibitions and got to making this ice cream. Once we took it out from the fridge and enjoyed our portions, I really wondered why I hadn’t made it earlier. All of us sat and ate the whole thing within the same day. I somehow managed to save up a little portion for B for his taste testing. 😀
I have already made ice cream with evaporated milk and I can’t stress on how creamy it makes your no-churn ice creams. I have used roast coffee that I had got from CCD back home, and muah, what flavor it lend to ice cream! You can surely use instant coffee, but then, the flavor of roasted coffee is something else. 🙂 The fudge sauce, which I adapted from here, was slightly sweeter to our taste, but the lack of sweetness in the ice cream played perfect fodder. I loaded ours with lots of bites from almonds. I mean you have to search for the almonds in the BR version, but mine has mouthful. So reduce if you don’t like to chew too much! 😉
Mocha Almond Fudge Ice Cream
- 1 cup evaporated milk
- 1 heaped tbsp espresso coffee/ roast coffee
- 1 cup whipping cream
- 1 tsp vanilla extract
- 1/4 cup condensed milk as per sweetness
- 1/2 cup almonds
- FOR FUDGE SAUCE:
- 2 tbsp cocoa powder
- 1 tbsp sugar
- 1/4 cup golden syrup
- 2 tbsp milk
- 1 tsp vanilla extract
- Put the evaporated milk and coffee in a jug. Put the lid on and give a good shake. Keep in the fridge for at least 24 hours for the coffee flavor to seep in.
- Strain the milk in the cold pan. Beat till it becomes fluffy and thick.
- In an another bowl, whip the cream till soft peak. Add the condensed milk and whip. Add the whipped evaporated milk and beat again. Pour into a bowl and freeze for an hour.
- Meanwhile, toast the almonds and chop coarsely.
- To make the fudge sauce, add all ingredients into the pan and cook on low flame till it thickens slightly and becomes a homogenous mixture. It may be still watery. Keep in the fridge till use.
- Take out the ice cream bowl. Put the almonds and drizzle a little over half the fudge sauce. Slowly fold the ingredients, ensuring that the sauce doesn't mix in completely. Drizzle the rest of the fudge sauce on top and return the bowl back into the freezer. Freeze for four hours at least.