JAMOCA ALMOND FUDGE ICE CREAM

Ingredients
Custard Base:
 2 cups heavy cream 238 x 2
 1 cup almond milk
 1/4 cup granulated erythritol I used Swerve
 2 tbsp instant coffee or espresso powder
 4 large egg yolks
 10 drops stevia
 2 tbsp coffee liqueur optional
 1/2 tsp xanthan gum
Fudge Swirl
 1 tbsp butter
 1 1/2 oz unsweetened chocolate
 2 tbsp powdered erythritol
 1 tbsp cocoa powder
 1/2 tsp vanilla extract
 10 drops stevia extract
 6 tbsp heavy cream
 1/2 cup toasted almonds chopped

Instructions
1. For the ice cream, combine cream, almond milk, erythritol and instant coffee in a medium
saucepan over medium heat, stirring until erythritol and coffee dissolve.
2. Heat mixture until steaming and it reaches 170F on an instant read thermometer.
3. In a medium bowl, whisk egg yolks and stevia extract until smooth. Slowly whisk in 1 cup
of hot cream mixture to temper the yolks.
4. Slowly whisk tempered yolks back into cream mixture and cook until it reaches 175F to
180F on an instant read thermometer.
5. Pour custard into a bowl set over an ice bath and let cool 10 minutes. Then wrap tightly in
plastic wrap and refrigerate until fully chilled, at least 3 hours.
6. When custard is chilled, pour into the canister of an ice cream maker and churn according
to manufacturer's directions.
7. For the fudge swirl, melt butter, unsweetened chocolate, erythritol and cocoa together in a
small saucepan over low heat, stirring until smooth.
8. Stir in stevia extract and vanilla extract.
9. Add cream 1 tablespoon at a time and whisk in vigorously. Chocolate will seize but will
smooth out as you continue to add cream. Stir until smooth.
10. Once ice cream has finished churning, stir in chopped almonds, then swirl in fudge sauce.
11. Transfer ice cream to an airtight container and press plastic wrap flush to the surface.
Freeze until firm, at least 2 hours.