Monday, May 24, 2010

Chocolate Almond Ice Cream

Warm weather is here, so it's time to start making ice cream again. I braved my first chocolate recipe, adapted from If you love amaretto and chocolate as much as I do, this recipe is for you.

4 egg yolks
1/2 cup granulated sugar
1/2 cup honey
2 cup half and half
1 cup heavy cream
1/2 cup sour cream
1/2 cup cocoa powder
1 1/2 tsp vanilla extract
(or 1 1/2 tbsp vanilla liquor)
1 tsp almond extract
(or 1 tbsp almond liquor)

Whisk sugar, honey, and egg yolks until well combined.
Heat cream and half and half over medium heat until hot, stirring frequently. Gradually whisk 1/3 of hot cream into egg mixture. Return cream with egg mixture to the stove. Sitr cocoa into the liquid, and continue heating until slightly thickened.

Whisk together cream and eggs with sour cream and extracts (if using liquor, do not add at this point) until well combined. Chill thoroughly for several hours or overnight.

When mixture is chilled, add to ice cream maker and freeze according to manufacturer's instructions. When ice cream is nearing a soft serve consistency, mix in any liquors (this, along with the honey, will help prevent a hard freeze) or add ins. Enjoy!