Remember when I promised that Peach-Basil Ice Cream recipe?
(I know at least 3 of you do since you've messaged to remind me...)
But the rest of you are probably, recipe? peaches? Lu? meh...
There's a teensy problem with that recipe because I forgot to write down what I put in it. I know. Brilliant. I wrote down some of it, but then I changed it mid-creation and forgot to keep up. This just goes to prove that 1) I'm no Betty Crocker and 2) I probably need to be on some type of medication.
So that one's gonna take a little more work.
But. I have another one. I do.
Listen and I will tell you a story.
I love to go to the semi-annual Round Top Antiques Fair. Lolapalooza. Spectaculair. I try to load myself and a little cash into the car at some point during the first week of October and the first week of April to make the drive to the Round Top/Warrenton area where I:
-gawk at how much the dealers charge for stuff at Marburger
-gawk at how much junk there is in certain areas of Warrenton (do they ever move some of it? wasn't all that there last fall in the same big piles?)
-determine that I need to buy a Bed and Breakfast in Round Top
- eventually decide that the B&B would be a whole lot of work
-spend a lot of money on things I don't need
-eat ice cream and maybe kolaches.
I know that that I can go down to the HEB any old day of the week and fill my cart with every flavor under the sun (and also Poor Pluto) of Blue Bell. I realize that. I've done it more than once.
But there's a place in Brenham that hand-dips their Blue Bell into SCOOPS THE SIZE OF MY HEAD. And so when I stop there on my way back home and order my customary "one scoop please of the Mocha Almond Fudge", well I feel OK about it.
Neveryoumind that their one scoop is the size of a half-gallon container.
But really,it's fine if I eat the whole thing.After all, I ordered the smallest size.
If I'm efficient, I can finish it just about the time I roll into Chappell Hill where I might stop to get a kolache.
(As you can see, the whole Round Top Antiques thing is just a necessary diversion to make the drive.)
Anyway, I've only seen the Mocha Almond Fudge once in stores (although I may just be out of the flavor rotation loop)
So the other day I decided to make something similar. And then eat some.
And well, I don't want to boast, but this is really.really.good.
If I could make it in batches bigger that 2 qts. I just might sell it.
I call it Mocha Almond Crunch.
You'll call it delicious.
Mocha Almond Crunch Ice Cream
1 ¾ c. milk (I used 2%)
4 tsp. cornstarch
1 1/4 cups heavy cream
¼ c. Amaretto
2/3 cup sugar
1 tsp. instant espresso powder
1/8 tsp. almond extract
2 tbsp. maple syrup (I used Aunt Jemima’s)
1/4 tsp. kosher salt
3 tbsp. cream cheese, softened
1 ½ c. toasted, chopped almonds
6-8 oz. chocolate toffee bits (or chopped Heath Bars)
In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside. In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, Amaretto, syrup, and salt and espresso powder; bring to a boil over medium-high heat. Cook for 4 minutes; stir in slurry and almond extract. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture. Pour mixture into a plastic bag; seal, and submerge in a bowl of ice water until chilled. Pour mixture into an ice cream maker; process according to manufacturer's instructions. In the last 5 minutes, add the almonds and the toffee bits.
Transfer ice cream to a storage container and freeze until set.