Decadent Chocolate-Almond Ice Cream

[kirra]

Decadent Chocolate-Almond Ice Cream

Ingredients:

2 cups Heavy cream
5 tbsp cocoa powder
5 oz. 70% dark chocolate
1 cup milk
¾ cup sugar
5 egg yolks (save the whites for omelets)
1 tbsp vanilla extract
1 tbsp almond extract

Preparation:

In a heavy saucepan over medium-low warm 1 cup heavy cream, whisking in the cocoa powder. While continuing to whisk bring heavy cream to a boil, then reduce to a simmer for 30 seconds. Remove from heat. Add chocolate and stir until melted. Add remaining heavy cream and transfer into a large bowl, scraping the sides of the pan for residual chocolate. Place a mesh strainer on top of the bowl for later use.

In the same, cleaned, saucepan melt the sugar into the milk over low heat. In a separate bowl whisk the egg yolks. Once the sugar has melted, add half of the warm milk mixture into the eggs and whisk vigorously. Transfer the eggs into the saucepan with the remaining milk. Using a wooden spoon, mix the custard, while scraping the bottom of the pan, until it reaches desired consistency. You will use this spoon to test for texture. The custard should coat the back of the spoon without sliding out. Dip the spoon in the custard, run your finger down the middle of the back of the spoon. A clear line should form, and the custard should not run in. Once this happens remove from heat immediately. Making custard is a bit scary the first time, but once you get a hang of it, it will only become easier.

Pour the custard through the mesh strainer and into the chocolate cream mixture. Add vanilla and almond and whisk until well incorporated. Cover with plastic wrap making sure to lay it on top of the custard so that a thick lining does not form; cool in fridge for 4-6 hours. Transfer to ice cream maker, following manufacturers instructions. Freeze ice cream over-night, devour next day!