Baskin Robbins Jamoca Almond Fudge Ice Cream

Baskin Robbins Copycat Recipe

Custard Base:
2 cups heavy cream
1 cup almond milk
1/4 cup granulated erythritol (I used Swerve)
2 tbsp instant coffee
4 egg yolks
10 drops stevia
2 tablespoons coffee liqueur (optional)
1/2 teaspoons xanthan gum

Chocolate Fudge Sauce:
1 tablespoons butter
1 1/2 oz unsweetened chocolate
2 tablespoons powdered erythritol (I used Swerve)
1 tablespoons cocoa powder
10 drops stevia
1/2 teaspoon vanilla extract
4 to 6 tablespoons heavy cream
1/2 cup chopped toasted almonds

For the custard, heat cream, almond, granulated erythritol and coffee in a medium saucepan over medium heat. Stir until erythritol dissolves and mixture reaches 170 degrees. In a separate bowl, whisk egg yolks and stevia until smooth. Slowly add 1 cup of the hot cream into egg yolks to temper them, whisking continuously. Then slowly add tempered yolks back into remaining hot milk mixture, whisking continuously. Continue to cook until custard reaches 180 degrees and is steaming but not simmering. Pour custard into bowl set over ice water and let cool 10 minutes. Remove from ice bath, cover tightly with plastic wrap, and refrigerate at least 3 hours and up to 12 hours. When custard is chilled, stir in coffee liqueur. Sprinkle mixture with xanthan gum and whisk vigorously. Pour into ice cream maker and churn according to manufacturer’s directions.

Make the chocolate fudge sauce:  Melt butter in a small saucepan over low heat with unsweetened chocolate, erythritol and cocoa powder, whisking until smooth. Stir in stevia and vanilla extracts. Add cream, 1 tbsp at a time and whisk vigorously. Chocolate will seize but will smooth out as you continue to add cream. Let cool. When ice cream has finished churning, transfer to an air tight container. Stir in chopped almonds. Then swirl in cooled fudge sauce. Press plastic flush to surface of ice cream and freeze until firm, about 2 hours.

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