Almond Chocolate Ice Cream |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Crow Estate in Quinlan, Texas in 1984. Ingredients:
4 ounces unsweetened chocolate |
1 cup milk |
2 large eggs |
1 cup sugar |
1 cup heavy cream |
1 teaspoon pure vanilla extract |
1 pinch salt |
1 cup roasted whole almonds |
Directions:
1. Melt the chocolate in the top of a double boiler over hot but not boiling water.
2. Gradually whisk in milk and heat stirring constantly until smooth.
3. Remove from heat and allow to cool.
4. Whisk eggs in a mixing bowl until light and fluffy about 2 minutes.
5. Whisk in sugar a little at a time then continue whisking until completely blended about 1 minute.
6. Add cream, vanilla and salt then whisk to blend.
7. Pour chocolate mixture into cream mixture and blend.
8. Cover and refrigerate until cold about 3 hours.
9. Transfer mixture to an ice cream freezer and freeze according to instructions.
10. During the last 2 minutes of freezing add almonds.
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