https://twitchinkitchen.com/ Thu, 07 May 2026 16:08:57 +0000 MyBB https://twitchinkitchen.com/thread-544.html Mon, 01 Feb 2016 12:56:56 -0500 https://twitchinkitchen.com/thread-544.html 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! ]]> 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! ]]> https://twitchinkitchen.com/thread-514.html Tue, 08 Dec 2015 08:28:23 -0500 https://twitchinkitchen.com/thread-514.html I make this stuff in the summer months and if you love coffee, this is the recipe for you. Don't bother buying ready made coffee ice cream because it can't hold a candle to this stuff!

* you will need an ice cream maker for this recipe

This is NOT a low calorie treat so be careful on portion size if you're counting calories

Ultimate Coffee Ice Cream

calories: 574 per 8 oz

ingredients:

• 1 c. milk
  
• 1/2 c. granulated sugar
  
• 3 Tbsp instant coffee or espresso ( 2 Tbsp for a weaker flavor, 2 1/2 Tbsp for a moderate coffee flavor)
  
• 2 c. heavy cream
  
• 1 tsp. vanilla extract
  

With an electric mixer (or if you're sturdy, a big whisk), mix the milk, sugar, and instant coffee until the sugar and coffee have completely dissolved.

Stir in heavy cream and vanilla extract into the coffee mixture.

Pour all of this into your ice cream maker and run it according to your machine's directions. It should be thick when finished.

At this point you can dig in and enjoy while it's a bit soft or you can transfer the batch to a container and freeze for later.]]> I make this stuff in the summer months and if you love coffee, this is the recipe for you. Don't bother buying ready made coffee ice cream because it can't hold a candle to this stuff!

* you will need an ice cream maker for this recipe

This is NOT a low calorie treat so be careful on portion size if you're counting calories

Ultimate Coffee Ice Cream

calories: 574 per 8 oz

ingredients:

• 1 c. milk
  
• 1/2 c. granulated sugar
  
• 3 Tbsp instant coffee or espresso ( 2 Tbsp for a weaker flavor, 2 1/2 Tbsp for a moderate coffee flavor)
  
• 2 c. heavy cream
  
• 1 tsp. vanilla extract
  

With an electric mixer (or if you're sturdy, a big whisk), mix the milk, sugar, and instant coffee until the sugar and coffee have completely dissolved.

Stir in heavy cream and vanilla extract into the coffee mixture.

Pour all of this into your ice cream maker and run it according to your machine's directions. It should be thick when finished.

At this point you can dig in and enjoy while it's a bit soft or you can transfer the batch to a container and freeze for later.]]> https://twitchinkitchen.com/thread-104.html Sun, 06 Apr 2008 11:07:35 -0400 https://twitchinkitchen.com/thread-104.html
Take a slab of your favorite pound cake and toast it to medium. Make sure it's warm and crispy.

Now put this in a dish, top with a couple / three scoops of your favorite ice cream and then add hot fudge or warm chocolate sauce on top.

Whipped cream if you like that stuff.

The hot cake melts the ice cream into it and it's a taste sensation like none other!]]>
Take a slab of your favorite pound cake and toast it to medium. Make sure it's warm and crispy.

Now put this in a dish, top with a couple / three scoops of your favorite ice cream and then add hot fudge or warm chocolate sauce on top.

Whipped cream if you like that stuff.

The hot cake melts the ice cream into it and it's a taste sensation like none other!]]>