Making homemade ice cream is one of my favorite summer activities. This ice cream recipe was given to me by my husband’s uncle and it is in frequent rotation come summer.
We love it for the mellow chocolate flavor and salty sweet almond crunch. If you want to make it for kids who are averse to nuts just omit them and enjoy chocolate ice cream, plain and simple.
- 2 oz.unsweetened chocolate
- 1 ¼ c. whole milk
- ¾ c. sugar
- 1 T. flour
- Pinch of Kosher salt
- 1 egg
- 1 ¼ c. cream
- ¼ t. vanilla
For Buttered Almonds
½ c.almonds, roughly chopped (or you can buy pre-sliced almonds)
1 T. butter
***A small handful of Chocolate Chips can also be easily added to this recipe if you like them too!
1. Toast almonds in skillet with butter until almonds are fragrant and toasted, sprinkle salt over almonds to taste. Cool them, then place in the freezer.
2. Bring milk and heavy cream to a boil in a large saucepan. In a microwave melt the chocolate squares and set aside to cool. In a separate bowl, whisk the egg together with the sugar, flour and salt until thick and well mixed. Add chocolate and mix until well incorporated. Once the liquid has come to a boil, lower light, and add a scant half a cup of liquid into the egg mixture to temper the eggs. Gradually add the remaining hot liquid into the egg/sugar mixture, while continuing to stir. Once all liquid has been added, mix well. Pour the incorporated mixture back into the saucepan and cook over a medium low heat, stirring continuously. Do not let mixture come to a boil!
4. Once custard thickens (enough to coat the back of the spoon), remove pan from heat and strain into a heatproof bowl. Mix in vanilla extract. Refrigerate the custard for 4-6 hours, or overnight.