The Twitchin Kitchen

I'll figure a calorie count on this soon. Pretty sure you can forget about that and just know it is sinful! Believe it our not, this recipe came with some really old ice cream maker my mom gave me.

I will post for 4 different sizes

Praline Almond Fudge Ice cream

ingredients:
(makes 2 quarts)

• 1 c. Light brown sugar
  
• 3 Tbsp. flour
  
• 1/4 tsp. salt
  
• 2 1/2 c. milk
  
• 2 eggs, beaten
  
• 2 c. heavy cream (whipping cream)
  
• 1 Tbsp. vanilla extract
  
• 1 c. slivered, or chopped (your preference) almonds
  
• 2 Tbsp. butter (not salted)
  
• 3/4 c. chocolate fudge topping (buy your favorite pre-made or make your own
  

for 4 quarts:

• 2 1/4 c. Light brown sugar
  
• 1/4 c plus 2 Tbsp. flour
  
• 1/2 tsp. salt
  
• 5 c. milk
  
• 4 eggs, beaten
  
• 4 c. heavy cream (whipping cream)
  
• 2 Tbsp. vanilla extract
  
• 2 c. slivered, or chopped (your preference) almonds
  
• 3 Tbsp. butter (not salted)
  
• 1 c. chocolate fudge topping (buy your favorite pre-made or make your own
  

for 5 quarts:

• 2 3/4 c. Light brown sugar
  
• 1/4 c. plus 3 1/2 Tbsp. flour
  
• 1/2 tsp. salt
  
• 6 1/4 c. milk
  
• 5 eggs, beaten
  
• 5 c. heavy cream (whipping cream)
  
• 2 1/2 Tbsp. vanilla extract
  
• 2 1/2 c. slivered, or chopped (your preference) almonds
  
• 3 3/4 Tbsp. butter (not salted)
  
• 1 1/4 c. chocolate fudge topping (buy your favorite pre-made or make your own
  

for 6 quarts:

• 3 1/2 c. Light brown sugar
  
• 1/2 c.. flour
  
• 3/4 tsp. salt
  
• 7 c. milk
  
• 6 eggs, beaten
  
• 6 c. heavy cream (whipping cream)
  
• 3 Tbsp. vanilla extract
  
• 3 c. slivered, or chopped (your preference) almonds
  
• 5 Tbsp. butter (not salted)
  
• 1 1/2 c. chocolate fudge topping (buy your favorite pre-made or make your own
  

Combine brown sugar, flour and salt in a saucepan.
Gradually stir in milk.
Cook over medium heat for about 15 minutes or until thickened, stirring constantly. (I like to use a double boiler to prevent scalding)
Gradually stir about 1 cup of the hot mixture into the beaten eggs, then add this to remaining hot mixture, stirring constantly.
Cook for one more minute and remove from heat.
Refrigerate for 2 hours.

Combine whipping cream and vanilla in a large bowl and then add the chilled mixture, stirring with a wire whisk to combine. *see notes for a better way below*
Saute almonds in butter over low heat for a couple minutes until they start to "toast".
Toss these into the the cream mixture and throw the whole thing into your ice cream maker and make some ice cream.
Swirl that chocolate topping into the finished ice cream.
Freeze or eat right away! YUM

*for a more "swirly" praline filling, make the ice cream without adding in the chilled mixture. Once the machine stops churning, transfer half the ice cream into a container (rectangle works best for this) and then put half that mixture into this and take a stick and swirl that around a bit. Drizzle a little chocolate in too. Add half of the rest of the ice cream and then swirl the rest of the mixture with some chocolate in. Top off with the rest of the ice cream and freeze for a little while before eating. All the "swirling" will loosen the ice cream a little too much for eating right away.
Use your imagination on this method and you'll get the hang of it quickly!