At the risk of being a bit presumptuous here, this Chocolate Almond Ice Cream may possibly be one of the best I've tasted! Its rich, creamy with an incredible chocolate flavour enhanced by almond butter in there!
Servings: 6persons
Calories:
Author: Natasha Minocha
Ingredients
2cups CreamI used Amul. Recommended full fat.
1/4cupCocoa powder
3/4cupSugar
170gms70% dark chocolate
2Tbsp ( generous)Almond butter
1tspvanilla extract
11/4cupMilkI used toned milk. Recommended full fat.
Instructions
Whisk together cream, sugar and cocoa in a large saucepan. Bring the mixture to a rolling boil over medium heat while whisking it frequently.
Take it off the heat. Stir in the chocolate and almond butter. Once its melted completely, mix in the milk and vanilla extract.
Cool the mixture a bit and then blend it to make sure its completely smooth.
Chill the mixture thoroughly in the refrigerator. Then freeze in your ice cream maker according to the manufacturer's instructions. You can eat it straight away as a soft serve or take it out in a freezer friendly pan and freeze it till hard.
If you don't have an ice cream maker, you can freeze the mixture until its semi frozen. Take it out and churn it in your blender. Put it back in the freezer till its semi frozen again. Repeat this process 3-4 times to get a perfectly creamy ice cream.