Yield: about 1 quart
Servings: 8 to 10
I usually make this flavor with unsalted almonds, but occasionally use salted for an extra pop of flavor.
Put a 9×5-inch loaf pan in the freezer.
In a food processor, process the cream cheese, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream and espresso powder (add more espresso powder to taste, if desired), and pulse, then process until stiff peaks form, about 30 seconds.
Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.
Transfer ice cream to the prepared pan. Stir in the almonds, making sure they are evenly mixed throughout, then dollop with about 1⁄4 cup of the hot fudge sauce. Use a fork to swirl it throughout, making sure the swirls reach the bottom of the pan. Smooth the top, then dollop with the remaining 1⁄4 cup hot fudge sauce, swirling it decoratively across the surface. Sprinkle additional chopped nuts over the top.
Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.
The ice cream will keep in the freezer for a week tightly covered in plastic wrap.
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