Chocolate Almond Ice Cream
Creamy chocolate almond ice cream filled with chewy bites of sliced almonds.
Servings: 7 servings
Ingredients
- ¾ cup sugar
- 2 cups half and half
- ½ cup heavy cream
- ½ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- ½ cup dark chocolate roughly chopped (I used 60% dark chocolate chips)
- 1½ teaspoons almond extract
- ½ cup sliced almonds
Instructions
- 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!
Notes
To make this ice cream a bit more decadent, caramelize the almonds first.
If you don't happen to have half and half on hand, this ice cream can be made with 1¼ cups each of milk and heavy cream instead.