Chocolate Almond Ice Cream

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 2 (1/4 ounce) envelopes unflavored gelatin
• 6 tablespoons cold water
• 3 cups milk
• 3 cups sugar
• 1/4 teaspoon salt
• 3 eggs, lightly beaten
• 6 -7 unsweetened chocolate squares, melted (1 ounce each)
• 4 cups heavy whipping cream
• 2 teaspoons vanilla extract
• 1 cup sliced almonds or 1 cup slivered almonds, toasted

Recipe

• 1 in a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. in a large heavy saucepan, heat milk to 175°; stir in sugar and salt. cook and stir over medium heat until sugar is dissolved. pour a small amount of hot mixture into eggs. return all to the pan, whisking constantly. cook and stir over medium-low heat until mixture reaches at least 160° and coats the back of a metal spoon.
• 2 remove from the heat. stir in gelatin mixture until dissolved; stir in chocolate until blended. cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. stir in cream and vanilla. press plastic wrap onto surface of custard. refrigerate for several hours or overnight.
• 3 fill cylinder of ice cream freezer two-thirds full with chilled custard; freeze according to manufacturer's directions. stir in toasted almonds. refrigerate remaining mixture until ready to freeze. allow to ripen in refrigerator freezer for 2-4 hours before serving.