We had some friends over for dinner the other night and I saw these in Dorie Greenspan’s Baking, From My Home to Yours and I thought, hmm, that’s a lot of things I like just in the title! And then the picture in the book is these cute ice cream sandwiches wrapped in waxed paper. I had to try them.
The cookie is like a shortbread- buttery and crumbly (no eggs or levening) with flecks of chocolate mixed in. The recipe says to bake it until it’s percolating like coffee, which it surely does. Topped with chocolate and toffee bits- what’s not to love?
I then paired it with my husband’s favorite Burnt Almond Fudge ice cream that his mom makes. The name is deceiving; since none of us like nuts in ice cream, it’s really just chocolate ice cream with almond extract. I tweeked it a little since I didn’t have evaporated milk. I love homemade ice cream, but always have a difficult time with the consistency. No matter what ingredients I use, it always seems to be too icy. Any suggestions?
Burnt Almond Fudge Ice Cream
2 c whole milk
2 c heavy cream
1 can evaporated milk
1 c sugar
1/3 c cocoa powder, sifted
2 t almond extract (you can use less; we like a lot of almond flavor)
With a whisk mix ingredients well. Pour into ice cream maker and freeze according to manufacturer’s directions. Makes 2 quarts.
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