Dessert Recipes Tasty Treats

Chocolate Salted Almond Ice Cream

chocolate and salted almond ice cream

I’ve been on a mission to utilize my ice cream maker as much as physically possible before summer’s end. Most recently, I whipped up this chocolate salted almond ice cream and you guys? You need it in your life. Made with whole milk in lieu of cream, it’s slightly less sinful than it’s more indulgent counterparts, but none less delicious. The roasted, salted almonds play nice alongside a rich and creamy chocolate base, and the results are well worth every last calorie. 

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Chocolate Salted Almond Ice Cream
Serves 8
Salted roasted almonds play nicely alongside rich, creamy, chocolate ice cream
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Prep Time
6 hr
Cook Time
20 min
Prep Time
6 hr
Cook Time
20 min
311 calories
37 g
103 g
17 g
8 g
7 g
162 g
53 g
32 g
0 g
9 g
Nutrition Facts
Serving Size
162g
Servings
8
Amount Per Serving
Calories 311
Calories from Fat 146
% Daily Value *
Total Fat 17g
26%
Saturated Fat 7g
33%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 103mg
34%
Sodium 53mg
2%
Total Carbohydrates 37g
12%
Dietary Fiber 3g
12%
Sugars 32g
Protein 8g
Vitamin A
6%
Vitamin C
0%
Calcium
17%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 1/2 cups whole milk
  2. 2/3 cup granulated sugar
  3. 4 large egg yolks
  4. 3 Tbsp. good quality unsweetened cocoa powder
  5. 5 oz. good quality semisweet chocolate (I used Baker's)
  6. 1 tsp.vanilla extract
  7. 1/2-3/4 cup roasted, salted almonds, chopped (adjust to your liking)
Instructions
  1. Pour milk and sugar into a large saucepan and bring it just to a simmer.
  2. In a separate bowl, whisk together the egg yolks. Once the milk is almost boiling, pour it very slowly into the egg yolk mixture, whisking constantly as you do.
  3. Pour the mixture back into the saucepan and cook on low, simmering (but not boiling) until custard thickens (8-10 minutes).
  4. Pour cocoa powder into separate bowl, remove 1/2 cup of the mixture and add it to the cocoa powder, whisking until smooth. Pour it back into the saucepan, add the vanilla, and stir to combine.
  5. Remove from heat and let cool completely, 1-2 hours.
  6. Once cool, freeze the chocolate custard in your ice cream maker according to your manufactureres instructions. When it's almost complete, toss in the roasted almonds. Place in an air tight container, and freeze for another 2-3 hours before serving.
Adapted from Pastry Affair
beta
calories
311
fat
17g
protein
8g
carbs
37g
more
Adapted from Pastry Affair
lark & linen http://www.jacquelynclark.com/
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