Chocolate Almond Ice Cream No Cooking Recipes
CHOCOLATE ALMOND ICE CREAM
"It wouldn't be the Fourth of July for our family without this special treat," writes Alice Hicken of Heber City, Utah. "Even though electric models make it easier, I still prefer to hand-crank ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 quarts.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 704 calories, Fat 46g fat (25g saturated fat), Cholesterol 204mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 2g fiber), Protein 10g protein.
CHOCOLATE ALMOND ICE CREAM (NO COOKING)
Just found this recipe and it sounds so good. I have been wanting to buy an ice cream maker and this is a good reason to do so now. This is DH's favorite ice cream and I can't wait to make it for him. Freeze time varies according to the manufacturer of your ice cream machine. Recipe from Southern Living.
Provided by Marie
Categories Frozen Desserts
Time 10m
Yield 1 1/4 quarts
Number Of Ingredients 5
Steps:
- Whisk first 4 ingredients together in a large bowl until blended.
- Cover and chill for 30 minutes.
- Pour milk mixture into freezer container of a 1 quart ice cream maker and freeze according to manufacturer's directions.
- Remove container with ice cream from ice cream maker and place in freezer for 15 minutes.
- Stir almonds into prepared ice cream.
- Transfer to an airtight container and freeze for 1 1/2 hours or until firm.
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- Add cocoa powder and half of the almond milk to saucepan over medium heat and whisk vigorously to combine. Add remaining almond milk and bring mixture to a simmer, stirring occasionally, then remove from heat after 2-3 minutes.
- To a large mixing bowl, add the egg yolks and whisk until they lighten in color. Gradually add the sugar in small increments while whisking vigorously so the two emulsify. You'll know you're done when it's thick and you achieve a ribboning effect - the mixture will form a ribbon when held from the whisk over the bowl (see picture).
- Next, scoop in roughly 1/3 cup of the warm chocolate-almond milk mixture and whisk to combine, in order to temper the eggs (amount as original recipe is written // adjust if altering batch size). Add remaining liquid slowly and mix until completely combined.
- Add xanthan gum to the mixture through a sifter and mix once more. This is not necessary, but will help the ice cream thicken.
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- Combine the sugar, half and half, cream, cinnamon and salt in a medium size saucepan over medium heat. Heat until steaming and then barely simmer for about 2 minutes.
- Remove from the heat and stir in the almond extract and the chocolate until dissolved. Let cool and chill in the refrigerator for at least 4 hours. (You can shorten that time by placing it in the freezer for a couple hours.)
- Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions. When it is almost finished churning, add the sliced almonds and allow the machine to finish churning.
- Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm. Enjoy!
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