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Chocolate Crunch Ice Cream

Chocolate Crunch Ice Cream
Making ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds before hand and separate my add-ins into labeled containers.
8 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing

Ingredients

  • 1-1/2 cups milk
  • 3/4 cup sugar, divided
  • 4 egg yolks
  • 2-1/2 teaspoons instant coffee granules
  • 2 cups 60% cocoa bittersweet chocolate baking chips, melted and cooled
  • 1-1/2 cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 3/4 cup semisweet chocolate chips, melted
  • 3/4 cup slivered almonds, toasted
  • 1/3 cup milk chocolate toffee bits

Directions

  • In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar
  • until dissolved. In a small bowl, whisk egg yolks and remaining
  • sugar. Stir in coffee granules and bittersweet chocolate. Whisk in a
  • small amount of hot milk mixture. Return all to the pan, whisking
  • constantly.
  • Cook and stir over low heat until mixture reaches at least 160°
  • and coats the back of a metal spoon. Remove from the heat. Cool
  • quickly by placing pan in a bowl of ice water; let stand for 30
  • minutes, stirring frequently.
  • Transfer to a large bowl; stir in cream and vanilla. Press plastic
  • wrap onto surface of custard. Refrigerate for several hours or
© Taste of Home 2012

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Chocolate Crunch Ice Cream (continued)

Directions (continued)

  • overnight.
  • Line a baking sheet with waxed paper; spread melted semisweet
  • chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop
  • coarsely.
  • Fill cylinder of ice cream freezer two-thirds full with custard;
  • freeze according to manufacturer’s directions. Stir in some of the
  • chopped chocolate, almonds and toffee bits. Refrigerate remaining
  • custard until ready to freeze. Stir in remaining chocolate, almonds
  • and toffee bits. Allow to ripen in ice cream freezer or firm up in
  • the refrigerator freezer for 2-4 hours before serving. Yield: 1-1/2
  • quarts.
Nutrition Facts: 1 serving (3/4 cup) equals 675 calories, 46 g fat (25 g saturated fat), 182 mg cholesterol, 95 mg sodium, 67 g carbohydrate, 5 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2012