Chocolate 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. 

Chocolate Salted Almond Ice Cream

2015-08-19 15:18:34

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.

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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.

By Lark & Linen

Adapted from Pastry Affair

beta

calories

311

fat

17g

protein

8g

carbs

37g

more

Adapted from Pastry Affair

Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/