Natural Mocha Almond Fudge Ice Cream
  • Ice Cream Base:
  • 2 cups heavy cream
  • 2 cups whole milk
  • Pinch of salt
  • 8 egg yolks
  • 1 cup pure and unrefined cane sugar (mascabado, sucranat, or rapadura) refined pure cane sugar can be substituted.
  • 2 tbsp espresso powder
  • Hot Fudge:
  • 3 oz Organic Sunspire semi sweet chocolate chips (regular can be substituted)
  • ½ cup heavy cream
  • 6 TB pure and unrefined cane sugar (mascobado, sucranat, or rapadura) refined pure cane sugar can be substituted
  • 2 TB unsweetened cocoa powder
  • 1 TB regular salted butter
  • 1 tsp vanilla extract
  • small pinch kosher salt
  • ¼ cup toasted almonds
  1. Ice Cream Base:
  2. Combine the cream, milk, and salt in a medium saucepan. Bring to a simmer and add the espresso powder. Remove from heat and let steep while preparing the yolks and sugar.
  3. Place egg yolks and sugar in medium bowl, whisk together. Set aside.
  4. Bring the cream and milk mixture back to a simmer. Add 1 cup of hot mixture slowly to the eggs and sugar whisking all the while.Continue to slowly add milk mixture until all is incorporated.
  5. Return mixture back to the sauce pan.
  6. Cook over low heat, stirring constantly until mixture is coats the back of a spoon, about 3 to 5 minutes. Remove from heat. Cool slightly and place in the refrigerator to chill for a minimum of 2 hours or overnight.
  7. Hot Fudge Sauce:
  8. Prepare hot fudge sauce about an hour before beginning to churn Ice Cream to allow plenty of time for cooling.
  9. Combine ingredients in small, heavy saucepan set over medium heat.
  10. Bring to a boil, whisking constantly.
  11. Once a boil has been reached, immediately reduce heat to simmer.
  12. Simmer stirring constantly for 5 minutes.
  13. Remove from heat and cool.
  14. Churn Ice cream according to manufacturers instructions.
  15. Once Ice cream has been churned, Place ice cream in freezer container, swirling in Hot Fudge Sauce and toasted almonds. Place in freezer to harden and cure (about 2 hours).
  16. Scoop and serve.
Recipe by Pure Grace Farms at