Originally published as Chocolate Crunch Ice Cream in Country
Woman March/April 2006, p43
Making ice cream goes smoothly when you do prep work in
advance. I make the custard ahead and refrigerate it overnight.
Plus, I toast the almonds before hand and separate my add-ins into
In a large saucepan, heat milk to 175F; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly.
Cook and stir over low heat until mixture reaches at least 160F and coats the back of a metal spoon. Remove from the heat. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently.
Transfer to a large bowl; stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely.
Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. Stir in some of the chopped chocolate, almonds and toffee bits. Refrigerate remaining custard until ready to freeze. Stir in remaining chocolate, almonds and toffee bits.
Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (41g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 87 (70%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 104.9mg||32 %|
|Sodium 5237.4mg||181 %|
|Potassium 111.2mg||3 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 5.8g|
|Protein 3.8g||5 %|
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Calories per serving: 124
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