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Toasted Almond Chocolate Ice Cream

August 25, 2004

  • 4 eggs, beaten

  • 4 cups milk

  • 6 squares unsweetened chocolate, melted

  • 2-1/2 cups sugar

  • 3 tablespoons flour

  • 3 tablespoons cornstarch

  • 3/4 teaspoons salt

  • 4 cups half-and-half

  • 2 1/2 cups sugar

  • 2 teaspoons vanilla

  • 1 cup chopped almonds

  • 2 tablespoons butter

  • Additional milk or half-and-half as needed


Heat milk in microwave until hot but not boiling. Melt chocolate using double boiler. Add melted chocolate to hot milk. Combine sugar, flour, cornstarch and salt. Beat eggs with wire whisk and add to dry mixture. Whisk 1/2 cup of the hot milk into egg mixture, repeat again, then add egg mixture to remaining milk and beat with wire whisk. Microwave on high for 2 minutes then stir with whisk. Continue to microwave at 1 minute intervals until mixture is thickened, stirring with whisk after each minute. Mixture should resemble pudding when correct consistency is reached. Cover and cool. Refrigerate until thoroughly cold before making ice cream.

Melt butter in nonstick saut pan over medium heat and add chopped almonds. Stir and watch nuts closely until browned. Cool nuts.

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Combine cold egg-milk mixture, half-and-half and vanilla. Pour into 1 gallon freezer container and follow manufacturer's directions. More milk or half-and-half can be added if mixture is not at fill line in freezer. Add nuts after 15 minutes of churning.

- Source: Sue Schlossnagle

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