Chocolate Almond Ice Cream |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Even though electric models make it easier, I still prefer to hand-crank ice cream. Ingredients:
2 (1/4 ounce) envelopes unflavored gelatin |
6 tablespoons cold water |
3 cups milk |
3 cups sugar |
1/4 teaspoon salt |
3 eggs, lightly beaten |
6 -7 unsweetened chocolate squares, melted (1 ounce each) |
4 cups heavy whipping cream |
2 teaspoons vanilla extract |
1 cup sliced almonds or 1 cup slivered almonds, toasted |
Directions:
1. In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat milk to 175°; stir in sugar and salt. Cook and stir over medium heat until sugar is dissolved. Pour a small amount of hot mixture into eggs. Return all to the pan, whisking constantly. Cook and stir over medium-low heat until mixture reaches at least 160° and coats the back of a metal spoon.
2. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
3. Fill cylinder of ice cream freezer two-thirds full with chilled custard; freeze according to manufacturer's directions. Stir in toasted almonds. Refrigerate remaining mixture until ready to freeze. Allow to ripen in refrigerator freezer for 2-4 hours before serving.
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