Ice cream is awesome!
I think it would be difficult to find someone who disagrees with that statement.
Now, favorite flavor of ice cream is a up for tons of debate. I’m actually not a huge fan of chocolate ice cream. I usually find it too one-dimensional, too thick, too boring, too… chocolaty. I guess my favorite would be chocolate mint chip. I’m also a fan of the more experimental flavors (salted caramel, basil, olive oil, herbs, and liquors, etc…). But, when I asked my husband what flavor he wanted me to make, he wanted rocky road ice cream. So, this time I’ll make a nice traditional ice cream and next time I’ll get to experiment a bit.
Getting back to this Chocolate Truffle Ice cream… It’s simply fabulous! Full of flavor and great texture without being one-dimensional or overly sweet. I think my husband said it best when he said, “this is beyond good!”.
Chocolate ice cream can be the base for lots of flavor combinations… chocolate cherry, chocolate candy bar, add Oreo cookies, or coconut, or cinnamon and chile powder for Mexican chocolate ice cream
I used a good quality 60% cacao chocolate. I made the ice cream with the almonds already mixed in, and I toss on a handful of mini marshmallows for his bowl so that he has rocky road. For my bowl, I top it with a little salted caramel sauce. Which leads me to believe that this would be amazing if you added 1/2 teaspoon of Fleur De Sel to the chocolate mixture so that you’d have salted chocolate ice cream. mmmm
With that, I give you, Dark Chocolate Truffle Ice Cream with Toasted Almonds. Enjoy!
- 7 ounces dark chocolate (60% to 75% cacao), finely chopped
- 2 cups plus 2 tablespoons whole milk
- 1/3 cup unsweetened cocoa powder
- 6 large egg yolks
- 13 tablespoons sugar, divided use
- ¼ cup heavy whipping cream
- ¼ cup slivered almonds, toasted
- Place chocolate in a medium bowl, and microwave in 30 second increments stirring between each until it’s mostly melted. Or, melt chocolate in a double boiler. Stir chocolate until completely melted and smooth. Set melted chocolate aside; let cool slightly.
- Whisk milk and cocoa powder in a medium heavy saucepan over medium heat until mixture begins to boil; set aside.
- Using an electric mixer, beat egg yolks and 7 tablespoons sugar in another medium bowl until very thick ribbons form, about 2 minutes. Whisking constantly, gradually add hot milk mixture to egg yolk mixture. Return mixture to saucepan. Add melted chocolate and whisk to blend. Stir over low heat until slightly thickened and an instant-read thermometer registers 175°, about 5 minutes. Transfer chocolate custard to a large bowl and place over another large bowl of ice water. Stir until chocolate custard is cool.
- Bring remaining 6 tablespoons sugar and 2 tablespoons water to a boil in a small heavy, deep saucepan over medium-high heat, stirring until sugar dissolves. Boil, occasionally swirling pan and brushing down sides with a wet pastry brush (do not stir), until a dark amber color forms, about 5 minutes. Gradually whisk in cream (mixture will bubble vigorously). Whisk caramel into chocolate custard. Strain into a large container; cover and chill for 2 days.
- Process custard in an ice cream machine according to manufacturer's instructions, adding toasted almonds in the last minute of mixing. Transfer to another container; freeze for 3 days before eating.
- Makes about 4 cups