Chocolate Crunch Ice Cream

Name: Chocolate Crunch Ice Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1-1/2 quarts.
Ingredients: 1-1/2 cups milk; 3/4 cup sugar, divided; 4 egg yolks; 2-1/2 teaspoons instant coffee granules; 2 cups 60% cacao 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

TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing YIELD: 1-1/2 quarts.

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

Ingredients

1-1/2 cups milk
3/4 cup sugar, divided
4 egg yolks
2-1/2 teaspoons instant coffee granules
2 cups 60% cacao 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

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.
2. In small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat immediately.
3. Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate 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. (Refrigerate any remaining mixture until ready to freeze.)
6. Transfer ice cream to freezer containers, allowing headspace for expansion. For each batch, stir in some of the chopped chocolate, almonds and toffee bits. Freeze 2-4 hours or until firm.

Nutrition Facts

3/4 cup: 675 calories, 46g fat (25g saturated fat), 182mg cholesterol, 95mg sodium, 67g carbohydrate (61g sugars, 5g fiber), 9g protein.