Feb 23 2009
Chocolate Almond Ice Cream
Chocolate Almond Ice Cream
3 eggs
1/2 cup sugar
8 oz bittersweet chocolate
1 cup milk
2 cups table cream (18% milk fat)
1 tablespoon cocoa powder
1 tablespoon vanilla extract
3/4 cup toasted almonds
Beat eggs lightly. Beat sugar into eggs. Heat chocolate, milk, and 1 cup of cream together in a sauce pan. Stir occasionally until chocolate starts to melt. When chocolate partially melted, stir in cocoa powder. When hot (and chocolate fully melted and cocoa dissolved) but not boiling, remove from stove and stir in to eggs. Add second cup of cream and vanilla. Cool and make in ice cream maker.
When nearly frozen, add the toasted almonds.
Note: You will obtain better results if you toast your own almonds. Buy blanched almonds, toast in the oven at 250 for 2-4 minutes (watch them carefully so they don’t burn). You may want to chop the almonds before toasting if you prefer smaller pieces.
