Chocolate-Almond Ice Cream
Yankee Plus Dec 2015
TABLE OF CONTENTS
Total Time: 60
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- 6 ounces good bittersweet chocolate, chopped fine (I like Valrhona and Scharffen Berger brands)
- 2 cups light cream
- 1 cup milk
- Yolks of 5 eggs
- 3/4 cup sugar
- 1/2 to 1 teaspoon almond extract, according to taste
- 1/4 teaspoon salt
- 3/4 cup blanched almonds, chopped and toasted
Instructions:In a metal bowl set over a pan of simmering water, gently melt the chocolate, stirring until smooth. Remove from heat; set aside. In a saucepan, bring cream and milk to a simmer, then remove from heat. Meanwhile, beat egg yolks with sugar until pale and fluffy, about 3 minutes. Pour 1/2 cup of the hot cream/milk mixture into the egg mixture, whisking as you go, then transfer it all back into the pot to create a loose custard. Heat the custard over medium heat, stirring constantly, until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat; stir in almond extract, melted chocolate, and salt; and pour through a strainer into a bowl. Place in refrigerator to chill 6 to 12 hours.
Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 3/4 inch at the top to allow for expansion, and prepare according to freezer instructions. Add almonds during final 5 minutes of chilling.