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Chocolate Crunch Ice Cream Recipe
Chocolate Crunch Ice Cream Recipe photo by Taste of Home

Chocolate Crunch Ice Cream Recipe

Read Reviews (2)
5 2
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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 beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
MAKES: 8 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. Transfer to a large bowl; stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
  4. Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely.
  5. 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.
Originally published as Chocolate Crunch Ice Cream in Country Woman March/April 2006, p43

Nutritional 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.

Reviews for Chocolate Crunch Ice Cream(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Sep. 8, 2012

My family doesn't like chocolate ice cream, but they devoured an entire batch in less than 20 minutes. I like serving the mix-ins on the side. The texture is so smooth that some prefer it without the mix-ins.

MY REVIEW
Reviewed Jul. 4, 2009 Edited Jul. 6, 2009

This is a wonderful recipe. I've made it more than once with great results. I did not make the "add-ins", and it was fine w/o them.

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