The other day while walking around Knoxville, a cute black tuxedo kitten came running up to me and showed no fear as I bent over to scoop him up. My first thought of course was “I want to take you home!” but this cat was so friendly I just knew he had to have an owner, despite the lack of a collar and the apparent conjunctivitis (poor little guy). So I resisted the urge to steal him and set him down. However, he had other plans as he continued to follow me around for the remainder of the walk and even parked outside my friends door for awhile. If I were still in Memphis I would’ve known exactly where to take him (The House of Mews non-kill shelter and adoption agency) but alas I am now on the other side of the state. I have started researching for similar organizations in this area in case he shows up at my friends door again.
Not going to lie, I hope he shows up again. I still have regrets about not keeping the last friendly-possibly-homeless-kitten that tried to force it’s way into my life (oh, Fenna). But I digress…
One of the things I did not put into storage when I left Memphis and moved in with my parents was my ice cream maker attachment for the Kitchenaid (thankfully they own a standmixer so I didn’t have to lug here that as well). My parents always have ice cream on hand but when their stock ran low I made sure to let them know to not buy any – I was making it homemade!
I let them have a say in the flavor choices and ended up deciding on this toasted almond ice cream made with honey and swirled with a fudge sauce. The honey flavor was very subtle while the toasted almonds were the stars. I used some leftover fudge sauce as topping but actually preferred it without the extra chocolate on top. As many of you already know, I’m a minimalist most of the time when it comes to chocolate. But however chocolate-y you like it there’s no denying this ice cream.
One year ago: Garlic Lover’s Pizza
Three years ago: “Creamed” Berry Cheese Spread
HONEY ALMOND ICE CREAM WITH FUDGE RIPPLE
Makes 1 quart
5 egg yolks
2 cups heavy cream
1 cup almond milk
1/4 cup sugar
1/4 cup honey
1/4 tsp salt
1/2 tsp vanilla extract
1/2 cup chopped toasted almonds
1/2 cup Fudge Ripple (recipe below)
1/2 cup + 2 Tbsp sugar
1/2 cup water
6 Tbsp cocoa powder, sifted
1/4 cup light corn syrup
1/8 tsp salt
1 oz. semisweet chocolate, finely chopped
1/2 tsp vanilla extract
- Make the Ice Cream Custard: In a medium bowl, whisk the egg yolks then set aside.
- In a medium saucepan, stir together the cream, milk, sugar, honey and salt and place over medium-high heat. When the mixture approaches a simmer, reduce the heat to medium.
- Ladle out a scoop of the hot cream mixture slowly add the cream to the bowl with the egg yolks, whisking constantly. Repeat with another ladle-ful of the cream mixture. Pour the egg yolk mixture back into the saucepan.
- Using a rubber spatula, stir the mixture constantly over medium heat until it is thickened and coats the back of the spatula (between 170 and 175 degrees F), about 1 to 2 minutes.
- Strain the custard through a fine-mesh sieve into a clean bowl and whisk in the vanilla extract. Place the bowl in an ice bath and stir the mixture occasionally until cool. Remove the container from the ice bath, cover and refrigerate until completely chilled, at least 2 hours or overnight.
- Make the Fudge Ripple: In a small saucepan, whisk together the sugar, water, cocoa, corn syrup and salt. Place the pan over medium-high heat and whisk until the mixture comes to a full simmer. Once the mixture has simmered and the sugar is completely dissolved, remove from heat and add the chopped chocolate. Let sit for 1 minute, then whisk until melted and smooth. Whisk in the vanilla extract. Allow to cool to room temperature, then place in an airtight container in the refrigerator and chill completely before using. (Any leftovers can be kept in an airtight container in the refrigerator for up to 2 weeks and used as ice cream topping.)
- Churn the Ice Cream: Freeze the ice cream according to the ice cream maker’s instructions, adding the chopped almonds during the last minute of churning. As you transfer the ice cream to the storage container, alternate layers of the ice cream with drizzles of the fudge ripple. Once all of the ice cream is in the container, use a butter knife to gently swirl the mixture. Freeze for about 4 hours or overnight.