Sweet Cream Base
2 c. heavy whipping cream
1 c. milk
3/4 c. sugar
2 eggs (or 1/2 c. pasteurized egg subsitute to avoid raw egg factor)
1 15 oz. can coconut cream
3/4 c. roasted almonds
3/4 c. semisweet chocolate chips
1 c. fudge sauce
2 T. rum (or 1 tsp. rum extract or vanilla extract) - optional
Whisk eggs until fluffy. Whisk in sugar a little at a time, then pour in cream & milk and whisk until blended. Add coconut cream & rum. Freeze in ice cream maker per instructions. When the ice cream is almost done, add the chocolate chips & almonds. When the ice cream is completely done, stir in fudge sauce.
Note 1: Alcohol depresses the freezing point, so if you use rum, it may take longer than normal to freeze the ice cream.
Note 2: B&J does have a special recipe for fudge sauce, but it was labour-intensive, so I figured a can from the store would do just as well.
Note 3: I've never had this flavour, so I don't know how well this reproduces it, but everything else we've tried from their cookbook has been excellent.
Note 4: If you don't have an ice cream maker, instructables has a [messier, I would presume] albeit no doubt as tasty, DIY version.