An American Housewife: Coffee Almond Fudge Ice Cream - (sugar free, gluten free and low carb option)

9/12/13

Coffee Almond Fudge Ice Cream - (sugar free, gluten free and low carb option)

Although I've had an ice cream maker for years, it is the kind that you add ice and rock salt to. This works out just fine when you live in the Northern part of the USA and snow is readily available 7 months out of the year. Not so much when you relocate to the deep South! Since I don't keep large bags of ice on hand and am loathe to waste time and gas (and money) to go buy large bags of ice, I decided to purchase an electric ice cream maker. Since I'm currently on a 'homemade ice cream kick' now since buying it this week, I'm having fun being creative with flavors.

I like to make our own ice cream so I know exactly, precisely, what is going in it, as well as the fresh taste 'homemade' gives you. I prefer to make ours without sugar (even if we are not doing low carb at the time) but you can always use sugar in my sugar-free recipes if you prefer. Just adapt and 'play with your food'.

Coffee Almond Fudge Ice Cream

2 c heavy cream
1/2 c almond milk
1/4 c strong brewed coffee or espresso
1/3 c sugar or substitute like Swerve, Just Like Sugar or Erythritol
4 large egg yolks
additional sweetener if you prefer; use about 10 drops liquid or 1-2 t more sugar or substitute as you wish
1/2 t xanthan gum (this is a thickener only - leave out if you wish)
1 T butter
1 1/2 oz. unsweetened bakers chocolate
2-3 T sugar or sweetener of your choice
1 T cocoa powder
1 t vanilla
1/2 c heavy cream
1/2 c chopped, toasted almonds

Whisk and heat the cream, almond milk, sweetener and coffee in a saucepan on the stove until smooth and dissolved. Whisk the egg yolks and add about 1/2 cup of the hot mixture to the yolks while whisking and then slowly drizzle and whisk the egg yolks back into the hot milk/cream mixture. Cook just until starting to thicken but do not boil. Place the custard in the freezer or chill until cool. This can take a couple hours. When cool, you can dust the xanthan gum on the mixture if using and whisk in like crazy to prevent clumping or use a blender or electric whisk. While it chills, make the chocolate ribbon sauce.

In a saucepan over low, melt the butter and unsweetened chocolate. Add the sweetener and cocoa, whisking smooth and then add the vanilla and cream. Whisk briskly until smooth. Let this cool. Chop the almonds if you haven't already done so.

When the custard is cool, put it in your ice cream maker and churn according to directions. When it's just done, pour into a freezer safe container. Stir in the nuts and then gently stir in the fudge sauce until swirled, but not mixed in if you like the 'ribbon' effect. Freeze until firm or until you are ready to serve.