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Make a GiftIn 1999, the UW celebrated its sesquicentennial (150th) anniversary with a statewide contest to name an honorary flavor of Babcock ice cream. Out of nearly 800 submissions, Praise to Thee, Our Almond Mocha by Allen Ruplinger ’93 was music to their ears. It placed second in our poll of retired Babcock ice cream flavors, so we turned our calendars back 26 years to re-create this winner of a dessert.
We also caught up with Ruplinger to talk about his claim to ice-cream fame.
Ingredients:
1 cup whole milk
¾ cup granulated sugar
Pinch of salt
2 cups heavy cream
1 tablespoon pure vanilla extract
2 tablespoons instant espresso
3 tablespoons hot water
½ cup fudge sauce
½ cup slivered almonds
Directions:
- In a medium bowl, whisk together the milks, sugar, and salt until sugar and salt are dissolved.
- Stir in the heavy cream and vanilla. Cover and refrigerate the mixture for one to two hours, or overnight.
- Just before churning the ice cream, make your mocha fudge: whisk the espresso powder with the hot water to create a concentrated espresso. Add your fudge sauce and whisk until combined.
- Turn on the ice-cream maker. Pour the chilled mixture into the frozen bowl and churn for 15 minutes.
- When the mixture is thickened but still soft, add in the slivered almonds. Churn for five more minutes.
- Pour in the mocha fudge sauce and churn until just swirled in.
- Transfer the frozen mixture to a new container, cover with plastic wrap and a lid, and freeze for at least two hours to allow the ice cream to set.
