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Chocolate Almond Ice Cream


  • 2 envelopes unflavored gelatin
  • 6 tablespoons cold water
  • 3 cups milk
  • 3 cups sugar
  • 1/4 teaspoon salt
  • 3 large 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


  • 1. 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.
  • 2. 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.
  • 3. Fill cylinder of ice cream freezer two-thirds full; freeze according 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.

Nutrition Facts

1 cup: 704 calories, 46g fat (25g saturated fat), 204mg cholesterol, 154mg sodium, 69g carbohydrate (65g sugars, 2g fiber), 10g protein.


Average Rating: 5
  • wayred48
    Jul 5, 2011

    creamie, chocolatie goodness. This was my 1st try w/homemade ice cream, pretty easy. Hubby even liked it & he's a tough critic when it comes to ice cream. Thanks for the recipe.

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