Ann S Almond Chocolate Ice Cream Dairy Free Recipes

Steps:

• In a food processor or mixer beat the egg yolks until light and fluffy (about two minutes); gradually pour the hot almond milk into whipped egg yolk mixture making sure you keep whisking constantly so the eggs don't curdle. .
• Place the bowl over a saucepan of simmering water and, stirring constantly with a wooden spoon, cook until the custard thickens enough that it coats the back of a spoon (170 degrees F) (77 degrees C). (Microwaving is fine to as long as you watch it.).
• Immediately remove the custard from the heat and continue to stir the custard for a few minutes so it does not overcook. At this point stir in the chocolate till melted, vanilla extract and the Amaretto. Cover and let cool to room temperature and then refrigerate the custard until it is completely cold (several hours or overnight).
• Transfer the cold custard to the container of your ice cream machine and process according to the manufacturer's instructions.
• Just before removing ice cream add toasted nut to mix inches Then transfer the ice cream to a chilled container and store in the freezer. .
• If the ice cream becomes too hard place in the refrigerator for about 30 minutes before serving so it can soften.
• Garnish with chocolate covered almonds.

Steps:

• In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter.
• In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds.
• Place over high heat and bring to a boil, stirring constantly.
• Decrease the heat to medium and add the rest of the almonds, continuing to stir.
• As soon as the mixture boils again, remove from the heat and let cool completely.
• Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do) and place in the freezer for about 1 hour, or until half frozen.
• During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming.
• After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen.
• When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week.
• When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes to serve.

Steps:

• In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Line a 12-cup muffin tin with paper liners.
• In a small pot over medium heat, whisk together the coconut milk and sugar. Cook for 20-25 minutes, until thickened and reduced by nearly half. Whisk in the cacao powder and almond butter then remove the pot from the heat and let cool completely, about 20 minutes.
• Add the coconut cream to a chilled metal bowl. Using an electric hand mixer, beat the coconut cream on high speed for 3 minutes, until soft peaks form. Add the melted coconut oil and briefly whip to combine.
• Add the cacao mixture to the whipped coconut cream mixture and beat on medium speed for 1 minute, until well combined and fluffy.
• Distribute the mixture evenly between the prepared muffin cups and top with sliced almonds.
• Freeze the cups for 30-60 minutes, until set but not too hard to bite through. Serve immediately, or keep in the freezer to let harden completely, then let sit at room temperature for 15-20 minutes to soften before serving.
• Enjoy!

Steps:

• Place banana, cocoa, honey and vanilla extract in a food processor and allow the motor to run until it's smooth and creamy. Stop and break up large clumps with a spatula as needed.
• Top with toasted almonds, make sure they are cooled as you wouldn't want to melt your ice cream.
• **Tips: Can easily double.
• **If you are not going to eat right away put in freezer safe container with a lid being sure to stir every hour or so to keep it from getting too icy.