Friday, August 10, 2012

Rich Chocolate Almond Ice Cream

Chocolate Almond Ice Cream
Yes, it does taste as good as it looks.
One sure sign that the new school year is upon us and that I will return to work soon, is that I get into a food/baking frenzy. Yesterday it was white chocolate macadamia nut cinnamon rolls. Today it's chocolate ice cream.
The other day while eating frozen yogurt, one of my boys asked if it was really yogurt. "Yes, it is. That's why it's named 'frozen yogurt.'" Hmmm. I guess it's an honest question from a 10-11 year old boy. That got us talking about how to make frozen yogurt and ice cream and somehow I mentioned our ice cream maker. 
"We have an ice cream maker?" Ezra asked.
"Well, yeah. We just haven't used it in a long time." Like a longer time than what you can remember. "Why don't we make some ice cream soon?"
So, here I am, with one of my favorite ice cream recipes. It's very chocolatey and very smooth and creamy. The almonds are added because chocolate almond ice cream one of my husband's and 10 year old's favorites. I've also been known to eat a scoop or two myself.
I found this recipe so long ago, I don't even know where I found it. I've changed a couple of things, so technically, it has been adapted. As always, if you recognize it as your work, please let me know so I can give you credit.
If you decide to make this, or any other ice cream that requires a cooked base, be sure to do it a day ahead, or at the latest, the morning you plan to freeze it. The colder the base the better.

Rich Chocolate Almond Ice Cream
  • 3 large eggs
  • 1/2 cup white sugar
  • 8 oz. (1 1/3 cups) semi-sweet chocolate chips (or 20 Dove Dark Chocolate Promises finely chopped)
  • 1 cup milk
  • 2 cups heavy cream
  • 1 tablespoon unsweetened cocoa powder
  • 1 pinch of salt
  • 2 teaspoons vanilla extract
  • 1 to 1 1/2 cups chopped roasted & unsalted almonds
1. In a large heat-resistant bowl, beat eggs lightly with a whisk.
2. Beat sugar into the eggs until incorporated.
3. In a medium or large heavy saucepan over medium low heat, heat the milk, 1 cup of the cream, chocolate and salt. Stir pretty regularly until the chocolate starts to melt.
4. When chocolate is partially melted, whisk in the cocoa powder. Then continue stirring to melt the chocolate.
5. When hot (and chocolate is fully melted & cocoa is dissolved), but not boiling, remove from stove and gradually stir into the egg & sugar mixture. Start with only 1/4 to 1/2 cup of the hot mixture so you don’t scramble the eggs. Then pour in the rest and mix thoroughly.
6. Add the second cup of cream and the vanilla extract. Stir well.
7. Transfer mixture to an airtight container and refrigerate until COLD. This will take all day or all night.
8. Using an electric ice cream maker, freeze ice cream according to manufacturer’s instructions.
9. Transfer to a container you can seal and stir in the almonds to evenly distribute them. Freeze for about 1 1/2 to 2 hours before scooping and eating.

Makes about a half gallon.

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