It is rare that we get weekends to just relax and not have farmers markets, events or stores to visit. This weekend was an exception though and we spent our spare time dreaming up new flavors of Giddy Up Nuts and new ways to use them. This was one of our best creations from the lazy weekend. Homemade Giddy Up Mocha Ice Cream with chunks of Coffee Chocolate Almonds. Even though its only two weeks before Thanksgiving you would never know it here in SoCal and this delectable frozen treat helped cool us down and the java packed a punch that inspired us to keep experimenting. Who knows, maybe one day creamy treats will make it into our product lineup. For now, here is an idea of what you can do with your Coffee Chocolate Giddy Up nuts! Happy eating!
Giddy Up Mocha Ice Cream with Homemade Fudge Sauce:
1 3/4 cups heavy cream
1 1/2 cups whole milk
2 tablespoons ground espresso
4 large egg yolks
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon salt
In a heavy saucepan combine the cream, milk, and espresso. Warm over medium-hgh heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes. Meanwhile, in a heatproof bowl, combine the egg yolks, sugar and salt. Whisk vigoursly until the mixure lightens in color and doubles in volume, about 2 minutes.
Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1-2 minutes. Do not let it boil.
Meanwhile, set up an ice bath in a large bowl and nest a smaller heatproof bowl inside. Pour the custard through a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath and cover with plastic wrap. Refrigerate until very cold, at least 4 hours or up to 3 days.
Pour the cold custard into an ice cream maker and churn accordining to the manufacrurer's instructions. Add in the homemade fudge swirl and Giddy Up Nuts during the last 2 minutes of churning. Spoon the ice cream into a freezer-safe container and place the parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.
Homemade Fudge Sauce:
2/3 cup heavy cream
1/2 cup light corn syrup
2 tablespoons firmly packed dark brown sugar
5 ounces milk chooclate, coarsely chopped
1 teaspoon vanilla extract
In a heavy saucepan, combine the cream, corn syrup, and brown sugar. Bring to a boil over medium-low heat, stirring occasionally until the sugar is dissolved, about 5 minutes.
In a heatproof bowl, combine the chopped chocolate and salt. Pour the hot cream mixture over the chocolate and stir with a heatproof silicone spatuala until the chocolate is melted and smooth. Stirl in the vanilla.
Use right away or cover and refrigerate for up to 3 days.
And there you have it!