Chocolate-Almond Ice Cream

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Chocolate-Almond Ice Cream

Total Time: 60
Yield: about 5 cups


  • 6 ounces good bittersweet chocolate, chopped fine (I like Valrhona and Scharffen Berger brands)
  • 2 cups light cream
  • 1 cup milk
  • Yolks of 5 eggs
  • 3/4 cup sugar
  • 1/2 to 1 teaspoon almond extract, according to taste
  • 1/4 teaspoon salt
  • 3/4 cup blanched almonds, chopped and toasted


In a metal bowl set over a pan of simmering water, gently melt the chocolate, stirring until smooth. Remove from heat; set aside. In a saucepan, bring cream and milk to a simmer, then remove from heat. Meanwhile, beat egg yolks with sugar until pale and fluffy, about 3 minutes. Pour 1/2 cup of the hot cream/milk mixture into the egg mixture, whisking as you go, then transfer it all back into the pot to create a loose custard. Heat the custard over medium heat, stirring constantly, until it reaches 175° on an instant-read thermometer (this is the point at which it will thicken noticeably). Remove from heat; stir in almond extract, melted chocolate, and salt; and pour through a strainer into a bowl. Place in refrigerator to chill 6 to 12 hours.

Once mixture is done chilling, it should register between 35° and 40° on an instant-read thermometer. Pour into ice-cream maker, leaving 3/4 inch at the top to allow for expansion, and prepare according to freezer instructions. Add almonds during final 5 minutes of chilling.

Additional Notes:

Allow 6 to 12 hours to chill.

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