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Chocolate Crunch Ice Cream Recipe

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This recipe for Chocolate Crunch Ice Cream, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julia Little


1 1/2 cup milk
3/4 cup sugar divided
4 egg yolks
1 tsp instant coffee granules
2 cups bittersweet chocolate baking chips melted and cooled
1 1/2 cups heavy cream
1 tsp vanilla extract
3/4 cups semisweet chocolate chips melted
3/4 cups slivered almonds toasted
1/4 cup milk chocolate toffee bits

1. In a large saucepan, heat milk to 175 . stir in 1/2 cup sugar until dissolved
2. In a bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate. Whisk in a small amount of hot milk mixture.
3. Return all to the pan whisking constantly. Cook and stir over low heat until mixture reaches at least 160 and coats the back of a spoon. Remove from the heat . Cool quickly by placing pan in a bowl of ice water. let stand 30 minutes stirring frequently. Transfer to a bowl stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.
4. Line a baking sheet with waxed paper, spread melted semisweet chocolate to 1/8 in. thickness refrigerate for 20 minutes, chop coarsely or use the mini chips sold in the store!!!
5. Fill ice cream maker 2/3 full with custard mixture and freeze according to manufacturer's instructions. Stir in some of the chopped chocolate almonds and toffee bits. Refrigerate remaining custard until ready to freeze.
6 Stir in remaining chocolate, almonds and toffee bits Allow to ripen in ice cream freezer or firm up in refrigerator freezer for 2-4 hours before serving.

Number Of Servings:
Number Of Servings:
1 1/2 quarts




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