Burnt Almond Fudge Ice Cream - Shirl and Lenore Cornwall

 Burnt Almond Fudge Ice Cream

Ingredients                            4 Quarts        6 Quarts

Eggs                                            4            6
Sugar                                    2 2/3 Cups        4 Cups
Semi Sweet Chocolate Squares    2            3 ½
Salt                                                1/3 tsp            ½ tsp
Vanilla                                        2 tsp            1 TBS
Whipping Cream                        1 1/3 Cup        2 Cups
Canned Milk                                2 2/3 cans        4 cans
Regular milk                            4 Cups        6 Cups
*Chopped Almonds                    5-6 ounces        9 ounces

Beat eggs in mixer with ½ of the sugar.  Melt chocolate and add salt and vanilla.  Cool chocolate.  Add to egg mixture.  Beat well.  Add remaining sugar and canned milk.  Pour into freezer can and add cream and milk last to about 4 ½ inches from the top of can.  Freeze, and when starting to stiffen add nuts.

*Toasted salted chopped almonds - spread whole almonds on cookie sheet and sprinkle with vegetable oil and stir.  Bake 5 minutes at 400 stirring and watching until pale tan.  Watch carefully so they don’t brown too much or they become bitter.  Remove to a bread board and chop some (or you can use slivered almonds).  Sprinkle with a little salt, let cool.