Almond Chocolate Ice Cream
Tips: You'll need a candy
thermometer and an ice cream maker of at least one-quart capacity
for this luxurious ice cream, made with bittersweet chocolate. It
doesn't freeze too hard, so you can scoop it directly from the freezer.
Make sure to toast the almonds, as that will help bring out their
fullest flavor and keep their crunch. Serve this in small portions;
it's very rich. As with all homemade ice creams, this is best eaten
within three days of churning, and the ice cream base must be well-chilled
before it's churned. Note that this is less sweet than many other
desserts, so it might be more appreciated by adults. I prefer to
"ripen" the completed ice cream in the freezer for at least 6 hours
before serving so the flavors blend and the texture hardens slightly.
- 8 ozs. good-quality bittersweet
chocolate, finely chopped
- 1 cup heavy cream
- 3/4 cup plus 2 Tbsp. granulated
- 2 Tbsp. sifted unsweetened Dutch
process cocoa powder
- Pinch salt
- 2 egg yolks, from eggs graded
- 1-1/3 cups whole milk
- 1 tsp. vanilla
- 3/4 cup (about 3-3/4 ozs.) whole
unblanched (skins on) almonds
- 2 Tbsp. almond OR orange liqueur
In large heatproof bowl, place chopped
chocolate. In small saucepan over low heat, heat cream until very
hot, stirring occasionally. Remove from heat; pour about half of
hot cream over chocolate. Allow to stand for a minute or two, then
whisk gently until smooth. Gradually whisk in remaining hot cream.
Set aside near stovetop.
In one-quart, heavy bottomed, nonreactive
saucepan, combine sugar, cocoa powder, and salt. Whisk well until
blended. In small bowl, with fork, beat egg yolks with several tablespoons
of milk ( no need to measure; reserve remaining milk), until well-blended.
Add yolk mixture to dry ingredients in saucepan; stir gently with
whisk until well-combined.
In small saucepan over low heat,
heat remaining milk until very hot, stirring occasionally. Gradually
(very gradually, at first) add hot milk to sugar-cocoa-yolk mixture,
stirring constantly. Scrape sides and bottom of saucepan with rubber
spatula. Place saucepan over medium heat; stir constantly until
this custard reaches a temperature of 174 to 175 degrees F on a
candy thermometer. Immediately remove from heat.
A little at a time, strain the hot
custard through a fine strainer into the melted chocolate mixture,
whisking well after each addition. Scrape bottom and sides of chocolate
bowl occasionally. When all custard has been added, whisk in vanilla.
If desired, for easier handling, transfer to a pitcher of at least
one-quart capacity. Cool briefly, then chill for at least 6 hours
or overnight, covering tightly when cold.
At least 2 and up to 24 hours before
churning ice cream, prepare almonds. Adjust oven rack to center
position; preheat oven to 350 degrees F. Toast almonds in a shallow
pan large enough to hold them in a single layer. Stir occasionally
and watch carefully; nuts can burn easily. Toast almonds until they
are a light golden brown, about 10 to 13 minutes. Remove from oven
and cool completely, then chop medium-fine. Place chopped almonds
into small cup; cover and freeze until needed.
Following manufacturer's directions,
freeze ice cream in ice cream maker. When ice cream is about three-fourths
frozen, add liqueur, one tablespoon at a time. When ice cream is
frozen, gradually add frozen almonds, keeping machine on until they
are evenly distributed. Pack ice cream into freezer container; freeze
at least 6 hours to ripen before eating.
Generous one quart
Stephanie Zonis provides the above information to anyone, but retains
copyright on all text. This means that you may not: distribute the
text to others without the express written permission of Stephanie
Zonis; "mirror" or include this information on your own
server or documents without my permission; modify or re-use the
text on this system. You MAY: print copies of the information for
your own personal use; store the files on your own computer for
your personal use only; reference hypertext documents on this server
from your own documents.