With the holidays I’ve been silent for quite a time. I’ve got several projects that aren’t quite ready for publication, but here’s one I tried today that I got right on the first try. I’ve always been a big chocolate fan. I have specialty cocoa powders, so up until now those are the only thing I had used in a chocolate ice cream. These were ok, but nothing special. I needed to up my game in chocolate ice creams. I did some reading of chocolate ice cream recipes and think I have come up with the best chocolate ice cream I have ever tasted. On to the recipe.
Ingredients:
- 3/4 cup granulated sugar
- 1 1/3 cups heavy whipping cream
- 1 2/3 cups skim milk
- 1/4 cup cocoa powder
- 1 3.5 oz 86% cocao bar
- 3/4 cup miniature marshmallows
- 3/4 cup raw almonds
Instructions:
- In 2 qt saucepan heat sugar, milk, cream, and cocoa mixing to incorporate.
- Heat til steam rises from surface of mixture.
- Remove from heat.
- Mix and melt chopped candy bar into mixture until homogeneous.
- Cool mixture until able to place in refrigerator.
- Place in refrigerator for 1 to 1 1/2 hours.
- Blanche raw almonds at least twice so that outer shell comes off with a pinch.
- Remove outer shell and toast raw almonds in 325 degree oven until golden, about 30 minutes, stirring every 5 to 10 minutes to ensure almonds don’t burn to pan.
- Roughly chop almonds. Set aside.
- Prepare chocolate ice cream from refrigerated mixture according to manufacturer’s instructions.
- Add almonds and marshmallows.
- Stir with rubber spatula until well mixed.
- Portion either for immediate serving or storage in ice box.
Food: The Internationally Realizable Frontier 