-
Makes
approximately 1 quart
Author Notes
My favorite flavor at Baskin Robbins is and will always be Jamoca Almond Fudge. My first job at 16 yrs old was as a scooper at BR. This ice cream is very close in flavor. easy to make and a great cold summer treat. For the custard/base I did not use eggs, instead I utlized the method of Jenni's Ice Cream using cornstarch and just a little cream cheese. The coffee is cold brewed in half and half. This yields an intense coffee flavor and creamy texture. Note: if using a fine grind coffee (espresso) I recommend straining through a coffee filter. Because it’s so fine you may find grounds in the infused half and half. A regular course ground dark roast coffee is best in my opinion. —sdebrango
Continue After Advertisement
Ingredients
- Making the custard/base and fudge swirl
-
1 1/2 cups
half and half
-
4
Coffee scoops dark roast coffee
-
1 1/2 cups
heavy cream
-
1 cup
whole milk
-
1/2 cup
plus 2 tbs sugar
-
1 1/2 tablespoons
corn starch
-
1 teaspoon
unsweetened cocoa powder
-
1 teaspoon
espresso powder
-
2 tablespoons
cream cheese
-
1 teaspoon
vanilla extract
-
4 ounces
dark chocolate chopped
-
4 ounces
heavy cream
-
1 tablespoon
corn syrup (optional but recommended)
- Making the ice cream
-
The custard base
-
fudge
-
1/3 cup
toasted almonds chopped
Directions
- Making the custard/base and fudge swirl
-
The day before making the custard base add the half and half and ground coffee to a lidded jar, shake and refrigerate overnight or up to 24 hrs.
-
Strain the coffee grounds from the half and half, cover and refrigerate. In a heavy bottom non reactive saucepan add the heavy cream, milk, sugar, cornstarch, cocoa. Cook on medium heat stirring constantly until it thickens. . Remove from heat and whisk in the cream cheese, espresso powder, coffee infused half and half, vanilla. Let cool to room temperature and refrigerate overnight with plastic wrap laid on top of the ice cream base, or until it reaches approximately 40 degree's. NOTE: make sure the cream cheese and espresso powder are fully incorporated, whisk well before adding the chilled infused half and half.
-
Heat the 1/2 cup heavy cream to scalding pour over the chocolate and let sit for 5 minutes. Stir until smooth. If there are bits of chocolate microwave for about 20 seconds and stir again. Add the optional corn syrup and refrigerate.
- Making the ice cream
-
Take your fudge sauce out of the refrigerator so that it comes to room temperature.
Follow manufacturerers instructions for your ice cream maker. Pour the custard base into the ice cream maker and process. At the end of the process add the chopped toasted almonds.
-
Spoon half the ice cream into your freezer container, drop spoonfulls of the fudge on top. Spoon in the other half of the ice cream and some more fudge. Using a butter knife or skewer swirl the fudge. Freeze at least 4 hours so that it's a scoopable consistency.
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking,
I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando.
I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.
See what other Food52ers are saying.