With temps well over 100 degrees in my part of the country, I’m still on a huge ice cream kick. I have hardly turned on my oven this summer. Last week, I started baking for our annual family camping trip
and it felt strange to turn on the oven for a dessert. (The ice cream
maker is so much easier!) I can hardly wait to get out of the heat and
head to the lake for a few days with the family!
This is a rich and creamy, dark chocolate ice cream flavored with almonds and just the tiniest hint of cinnamon. The almond flavor is unexpected, but fantastic with the chocolate. You likely wouldn’t guess the cinnamon is there, but it adds a depth to the ice cream that can’t be beat. I am so happy with this ice cream; I’m grinning just writing this post.
I used to think that nuts didn’t belong in ice cream. While I still don’t care to break a tooth on a rock hard peanut; the thinly sliced almonds are soft enough in this ice cream to simply add texture without crunch. Have I rambled on long enough? Can you tell that I LOVE this ice cream?
- 3/4 cup sugar
- 2 cups half and half
- 1/2 cup heavy cream
- 1/2 teaspoon cinnamon
- 1/8 teaspoon fine sea salt
- 1 tablespoon almond extract
- 1/2 cup dark chocolate roughly chopped (I used 60% dark chocolate chips)
- 1/2 cup sliced almonds
- 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 6 hours. (You can shorten that time by placing it in the freezer for an hour and then in the fridge for 3-4 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!