Monday, May 3, 2010
Almond Chocolate Spice Cream
This is one of my favorite ice cream flavors to make. It's cold and full of heat all at the same time. It's not for the faint of heart, but I believe in treats of real food over low fat substitutes.
1/2 cup cocoa powder
3 cups half-and-half
1 cup heavy cream
8 large egg yolks, beaten slightly
1 1/3 cups sugar
1 teaspoon almond extract
1/2 teaspoon cayenne (or to taste; this provides a good amount of heat)
1/2 cup almond slivers, toasted in 375 degree oven for 5 minutes or until fragrant and beginning to brown slightly.
1 - In saucepan, mix cocoa powder with about cup of the half and half. Heat , stirring continuously, until the cocoa is incorporated and set aside.
2 - In a larger saucepan, mix remaining half and half, heavy cream, egg yolks and sugar. Whisk continuously, over medium heat until mixture begins to thicken and reaches 175 degrees (to cook egg yolks). Add cayenne pepper, chocolate/ half and half mixture to this mixture, combine well and remove from heat. Add in almond extract.
3 - Allow to cool completely in the refrigerator. Place in ice cream maker and follow manufacturer instructions.
4 - When icecream is at a soft serve consistancy, stir in toasted almonds and continue to churn until it is ready to remove from ice cream maker.
5 - Place in container and into freezer. Allow to freeze for several more hours before serving.