Chocolate, almond and amaretto - what could make a better combination? All blended together to make the most indulgent of ice creams.
Delicious and addictive too. Don't make this too often or the hips may well get the hump LOL. But, for the occasional treat it's so satisfying. To make you feel less guilty, serve this up to guests. Not only will they love you for it, but there will be less for you to dive into. Or maybe just eat the whole lot in secret. There are no rules, just enjoy any way you like.
Chocolate, Almond & Amaretto Ice Cream
4 egg yolks
125g caster sugar
125g chocolate, broken into small pieces (at least 70%)
300ml almond milk
300ml double cream
2 tbsp amaretto
1 1/2 tsp vanilla extract
Put egg yolks & sugar into a bowl and whisk together until light in colour.
Heat the milk, chocolate and amaretto in a pan, DO NOT BOIL. Once chocolate has completely melted add a little to the egg yolk mixture and stir to blend well, then pour in the remainder and stir well.
Pour back into saucepan and heat gently, stirring, until the froth disappears and mixture coats the back of a spoon. Again, DO NOT BOIL.
Leave to cool then stir in the cream & vanilla extract.
Use an ice cream maker (as per manufacturers instructions) or.....
Pour into a container and freeze for 3 hours. Tip into a bowl and mash to break down ice crystals. Return to container and freeze another 2 hours. Mash again & freeze a minimum of 2 hours again before serving.
|Serve on its own - delicious|
|Pour over amaretto infused chocolate syrup for a truly indulgent treat!|
I'm submitting this recipe to Bloggers Scream for Ice Cream for this month's chocolate challenge at Kavey Eats blog.
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