Whenever I go to an ice cream parlor that does mix-ins, I choose the same thing. I want chocolate ice cream with toffee bits and almonds in it. So one day I realized that I should make it at home, and …
… a star was born. This is my favorite ice cream! I use my recipe for chocolate frozen custard as my base and then mix in lots of love (and some toffee and almonds). It’s a winner!
Just look at all that deliciousness! Try it!
Easy Ste-By-Step Instructions for Chocolate Toffee Almond Ice Cream
In a small bowl whisk together 2 egg yolks and 3 tablespoons sugar, then set aside.In a small saucepan, over medium heat whisk together, ½ cup sugar, ¼ cup Dutch cocoa powder, 1/8 teaspoon salt, and 2/3 cup milk (whole, 2%, or even 1/%).As soon as the mixture starts to steam, slowly pour about ¼ cup of it into the egg yolks, whisking the yolk mixture vigorously the entire timeReturn the chocolate mixture to the heat, and slowly add the yolk mixture, while continuing to whisk. This allows you to incorporate the eggs without causing them to scramble.Bring the entire mixture to a boil, whisking constantly. Remove from heat, and cool completely.In a 4 cup measure or bowl, combine 1 ½ cups heavy cream, ½ cup half and half, and 1 teaspoon vanilla. Whisk in the cooled chocolate custard, and stir until completely combined. Chill for 2 hours.Churn mixture in ice cream maker according to manufacturer’s instructions. Store leftover in airtight, freezer container in the freezer (obviously). 🙂
While the ice cream is churning, chop the following: 3 (1.4 ounce) Heath or Skor bars, 1 (1.45 ounce) Hershey’s Special Dark chocolate bar, and ½ cup roasted salted almonds. When the ice cream is almost done churning, add the chopped toffee, chocolate, and almonds.Enjoy immediately, or transfer to an airtight freezer container, and …… allow it to harden in the freezer.Then scoop some up, …… SERVE it up, and …… EAT it up!
Free Printable Recipe for Chocolate Toffee Almond Ice Cream
1/3cupchopped dark chocolate bar1 (1.45 ounce) Hershey’s Special Dark
½cupchopped roasted salted almonds
Method
In a small bowl whisk together egg yolks and 3 tablespoons sugar, and set aside.
In a small saucepan, over medium heat whisk together, ½ cup sugar, cocoa powder, salt, and milk. As soon as the mixture starts to steam, slowly pour about ¼ cup of it into the egg yolks, whisking the yolk mixture vigorously the entire time. Return the chocolate mixture to the heat, and slowly add the yolk mixture, while continuing to whisk. This allows you to incorporate the eggs without causing them to scramble. Bring the entire mixture to a boil, whisking constantly. Remove from heat, and cool completely.
In a 4 cup measure or bowl, combine heavy cream, half and half, and vanilla. Whisk in the cooled chocolate custard, and stir until completely combined. Chill for 2 hours.
Churn mixture in ice cream maker according to manufacturer’s instructions. When the ice cream is almost done churning, add the chopped toffee, chocolate, and almonds. Enjoy immediately, or transfer to an airtight freezer container, and allow to harden in the freezer.
