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Chocolate Almond Ice Cream

Mexican.Chef's picture
  Slivered almonds 2⁄3 Cup (10.67 tbs)
  Cinnamon 1 Tablespoon
  Sugar 2 Cup (32 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Unsweetened cocoa 2⁄3 Cup (10.67 tbs)
  Eggs 2
  Half and half 3 Cup (48 tbs)
  Whipping cream 4 Cup (64 tbs)
  Vanilla 1 Tablespoon

Spread almonds on a baking sheet and toast in a 350° oven until lightly browned (about 7 minutes).
Set aside.
In a 2- to 3-quart pan, stir together cinnamon, sugar, flour, cocoa, eggs, and half-and-half.
Cook over medium heat, stirring, until mixture comes to a gentle boil (about 12 minutes).
Let mixture cool to lukewarm; then blend in whipping cream and vanilla.
Cover; refrigerate for at least 2 hours or until next day.
Pour mixture into a 1-gallon ice cream freezer; freeze according to manufacturer's directions until partially frozen (dasher will be hard to turn).
Add almonds and continue to freeze until dasher no longer turns.
If made ahead, cover and freeze for up to a month.

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