Chocolate Almond Ice Cream
TOTAL TIME: Prep: 30 min. + chilling Process: 20 min./batch + freezing
YIELD: 2-1/2 quarts.
“It wouldn’t be the Fourth of July for our family without this special treat,” writes Alice Hicken of Heber City, Utah. “Even though electric models make it easier, I still prefer to hand-crank ice cream.”
Ingredients
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2 envelopes unflavored gelatin
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6 tablespoons cold water
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3 cups milk
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3 cups sugar
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1/4 teaspoon salt
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3 large eggs, lightly beaten
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6 to 7 ounces unsweetened chocolate, melted
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4 cups heavy whipping cream
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2 teaspoons vanilla extract
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1 cup sliced or slivered almonds, toasted
Directions
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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.
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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.
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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.
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