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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 beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
8 ServingsPrep: 30 min. + chilling Process: 20 min./batch + freezing


  • 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 McCormick® Pure Vanilla Extract
  • 3/4 cup semisweet chocolate chips, melted
  • 3/4 cup slivered almonds, toasted
  • 1/3 cup milk chocolate toffee bits


  • 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.
  • 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.
  • 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

2 of 2

Chocolate Crunch Ice Cream (continued)

Directions (continued)

  • several hours or 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. (Refrigerate any
  • remaining mixture until ready to freeze.)
  • 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.
  • Yield: 1-1/2 quarts.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.