Chocolate Crunch Ice Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:1. In a large saucepan, heat milk to 175 º . 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 º 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. |
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Number Of
Servings: |
Number Of
Servings:1 1/2 quarts |
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