Rich Chocolate Almond Ice Cream

Perfect on a hot summer night!
-- Serves
SKILL LEVEL 2 quarts
3/4 cup sugar
2/3 cup unsweetened cocoa powder
2 tablespoons Fleischmann's® Corn Starch
1/8 teaspoon salt
2 cups 2% milk
1/3 cup Crown® Lily White® Corn Syrup
2 egg yolks, slightly beaten
2 cups heavy cream OR whipping cream
1-1/2 teaspoons pure vanilla extract
3/4 cup slivered almonds, toasted

Combine sugar, cocoa, corn starch and salt in a 3-quart saucepan. Gradually stir in milk until smooth. Stir in corn syrup and egg yolks.

Bring to boil over medium heat, stirring constantly; boil 1 minute. Pour into a large bowl; press plastic wrap to surface of mixture. Refrigerate at least 2 hours or until chilled. Stir cream and vanilla into chilled custard mixture.

Freeze in a 2-quart ice cream freezer following manufacturer’s instructions. Add almonds 5 minutes before removing from ice cream freezer. Transfer to freezer container; cover and freeze until desired firmness is reached.

COCONUT VARIATION: Add 1/2 to 3/4 cup sweetened flaked coconut (toasted if desired) along with almonds.

Total Time
Chill Time 3+ hours
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
Fat / Lipides  0 g
Saturated / saturés   g
Carbohydrate / Glucides   g
Fibre / Fibres   g
Sugars / Sucres   g
Cholesterol / Cholestérol   mg
Protein / Protéins   mg
Sodium   mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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