Ahh! Sorry this is late! I hate to disappoint my overflowing population of followers. Lol. Well, anyway. Here is April's ice cream of the month. Almond Joy. But seriously, if you don't LOVE the candy bar you probably won't like this one but if you literally dream about crunching into that nutty center and savoring the Symphony of milk chocolate and sweet coconut...then we're good. This recipe is LOADED. I think there are actually more additives than ice cream.
Ingredients
1 quart whole milk
2 pints heavy cream
3 6oz bags of fresh frozen sweetened shredded coconut (the package said sweetened but I didn't notice it.
10 egg yolks
2 cups sugar
1 TBSP pure vanilla extract
2 TBSP imitation coconut extract
2 cups chopped almonds (I can never find them chopped so I buy them whole and chop them myself. ) (big pea sized chunks make it more like the candy bar.)
2 or 3 cans Hershey hot fudge ice cream topping (do not heat)
Instructions
Chill a large bowl in an ice water bath by filling a larger bowl halfway with ice and water; set aside.
Combine cream, milk and coconut in a large saucepan and bring to a simmer over medium heat. Remove from heat and set aside.
Whisk egg yolks in a large bowl until smooth. Gradually add 2 cups sugar and whisk until mixture is pale yellow and thickened, about 3 minutes.
Very gradually pour about a quarter of the cream mixture into the egg mixture, whisking constantly so the hot mixture doesn’t scramble the eggs. (Temper it carefully because due to the coconut we will not be straining it.)
Pour cream-egg mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the spoon, about 10 minutes. (When you draw your finger across the spoon, it should make a mark through the mixture, which should not run back in on itself.)
Pour mixture into the chilling bowl prepared. Stir in vanilla and coconut extract, alow it to cool to room temperature, about 15 to 20 minutes.
Remove cream mixturet base from the ice bath, cover, and place in the refrigerator until completely chilled, at least 3 hours.
Churn in an ice cream maker according to the manufacturer’s instructions. Stir in the chopped almonds. Allow ice cream to fully set in the freezer over night in an air tight container. Don't use a deep freeze for the initial setting. It seems to mess with the texture.
Remove fully set ice cream from freezer and spread the chocolate topping over the ice cream. Freeze till topping hardened(a few hours). Remove again and fold it together until the chocolate is well marbled into the ice cream. Pack it down firmly and service or replace in freezer
The ice cream will keep in an airtight container in the freezer for up to 1 week.
Thanks for reading. Coming soon is fresh strawberry ice cream.
