Wednesday, February 25, 2009

Cocoa Almond ice cream

I came across a wonderful little cookbook recently, The ice cream makers companion. I really enjoy making homemade ice cream, especially in the automatic ice cream maker! This recipe starts with a custard base. You could add anything you want after making the base, today I'll be adding cocoa and almonds! Yum!
Cocoa Almond Ice Cream
1 1/2 c. whole milk
1/2 c. heavy cream
1 vanilla bean ( split)
2/3 c. sugar
6 egg yolks
1/2 c. almonds
2 tbsp. cocoa




Warm milk and cream until just simmering add half the sugar and vanilla bean , whisk eggs with remaining sugar in separate bowl. Whisk until smooth! Slowly add a small amount of hot cream mixture to the egg mixture. ( this is called tempering, so the eggs don't scramble) Add egg mixture to the cream mixture slowly, stirring constantly with a wooden spoon. Bring mixture up to a temperature of 170 degrees, remove from heat.



Pour mixture through colander to separate the smooth mixture from the lumps.

Wrap mixture with plastic touching the surface of the custard. Chill for 3-4 hours

Pour chilled mixture into ice cream maker, add cocoa power 2 minutes before end of churning. 1 minute before end add almonds. Scoop out ice cream and place in freezer until solid. Serve on top a brownie dolloped with some fresh whipped cream. Yum!

3 comments:

ChefBliss.com said...

Yet another reason (as if I need one) to get an ice cream maker!! :) Looks wonderful!

Sara said...

Looks amazing - are the almonds chopped?

Sarah Herman said...

sara- the almonds are chopped! You can also throw them in whole, like I did!