
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.

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:
Yet another reason (as if I need one) to get an ice cream maker!! :) Looks wonderful!
Looks amazing - are the almonds chopped?
sara- the almonds are chopped! You can also throw them in whole, like I did!
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