Whenever I go to an ice surf parlor that does mix-ins, I segregate the same thing. I want chocolate ice surf with toffee shit 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 wiring and then mix in lots of love (and some toffee and almonds). It’s a winner!Just squint at all that deliciousness! Try it!
Easy Ste-By-Step Instructions for Chocolate Toffee Almond Ice Cream
In a small trencher 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 plane 1/%).As soon as the mixture starts to steam, slowly pour well-nigh ¼ cup of it into the egg yolks, whisking the yolk mixture vigorously the unshortened timeReturn the chocolate mixture to the heat, and slowly add the yolk mixture, while standing to whisk. This allows you to incorporate the eggs without causing them to scramble.Bring the unshortened mixture to a boil, whisking constantly. Remove from heat, and tomfool 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 surf maker equal to manufacturer’s instructions. Store leftover in airtight, freezer container in the freezer (obviously). While the ice surf is churning, chop the following: 3 (1.4 ounce) Heath or Skor bars, 1 (1.45 ounce) Hershey’s Special Visionless chocolate bar, and ½ cup roasted salted almonds. When the ice surf is scrutinizingly washed-up churning, add the chopped toffee, chocolate, and almonds.Enjoy immediately, or transfer to an snapped freezer container, and …… indulge 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 visionless chocolate bar1 (1.45 ounce) Hershey’s Special Dark
½cupchopped roasted salted almonds
Instructions
In a small trencher 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 well-nigh ¼ cup of it into the egg yolks, whisking the yolk mixture vigorously the unshortened time. Return the chocolate mixture to the heat, and slowly add the yolk mixture, while standing to whisk. This allows you to incorporate the eggs without causing them to scramble. Bring the unshortened mixture to a boil, whisking constantly. Remove from heat, and tomfool 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 surf maker equal to manufacturer’s instructions. When the ice surf is scrutinizingly washed-up churning, add the chopped toffee, chocolate, and almonds. Enjoy immediately, or transfer to an snapped freezer container, and indulge to harden in the freezer.
