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Chocolate Almond Ice Cream

“It wouldn’t be the Fourth of July for our family without this special treat,” writes Alice Hicken of Heber City, Utah. “Even though electric models make it easier, I still prefer to hand-crank ice cream.”

10 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing

Ingredients

2 envelopes unflavored gelatin
6 tablespoons cold water
3 cups milk
3 cups sugar
1/4 teaspoon salt
3 eggs, lightly beaten
6 to 7 ounces unsweetened chocolate, melted
4 cups heavy whipping cream
2 teaspoons vanilla extract
1 cup sliced or slivered almonds, toasted

Directions

In a small bowl, sprinkle gelatin over cold water; let stand for at
least 2 minutes. In a large heavy saucepan, heat the milk, sugar and
salt until bubbles form around sides of pan. Whisk a small amount of
hot mixture into the eggs. Return all to the pan, whisking
constantly.
Cook and stir over low heat until mixture is thickened and coats the
back of a spoon. 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.
Fill cylinder of ice cream freezer two-thirds full; freeze according

2 of 2

Chocolate Almond Ice Cream (continued)

Directions (continued)

to manufacturer's directions. Refrigerate remaining mixture until
ready to freeze. When ice cream is frozen, stir in almonds. Transfer
to a freezer container; freeze for 2-4 hours before serving. Yield:
2-1/2 quarts.

Nutrition Facts: 1 serving (1 cup) equals 704 calories, 46 g fat (25 g saturated fat), 204 mg cholesterol, 154 mg sodium, 69 g carbohydrate, 2 g fiber, 10 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.