DARK CHOCOLATE ICE CREAM WITH CARAMELIZED ALMONDS AND TOASTED MARSHMALLOWS
I like to think this is a more sophisticated version of Rocky Road ice cream. The caramelized almonds are really delicious and would make a good topping on any ice cream flavor. And everyone knows toasted marshmallows are much better than plain!
Provided by LauraF
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 9h
Yield 8
Number Of Ingredients 16
Steps:
- Place dark chocolate, cocoa powder, and salt in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and smooth, about 5 minutes. Remove from heat.
- Mix sugar and milk powder together in a small bowl.
- Place 1 3/4 cups milk and cream in a medium saucepan over medium-high heat. Cook, whisking occasionally, until mixture comes to a full rolling boil. Whisk the sugar mixture into the pot. Reduce heat to low and simmer for 2 minutes, whisking to prevent scorching. Remove from heat.
- Mix 2 tablespoons milk and tapioca together into a small bowl. Whisk into the hot dairy mixture.
- Whisk 1/3 of the dairy mixture into the bowl of melted chocolate. Repeat twice more, whisking well until smooth. Let cool to room temperature, about 15 minutes.
- Strain mixture into a bowl and refrigerate for 4 hours, or preferably overnight. Make caramelized almonds and toasted marshmallows before churning the ice cream.
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with silicone baking mats.
- Toast almonds in a dry skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl. Combine butter, white sugar, brown sugar, milk, and salt in the skillet. Stir until melted together and smooth. Bring to a boil; cook for 2 minutes. Stir in almonds until coated. Pour onto a baking sheet.
- Bake in the preheated oven until bubbling, 7 to 8 minutes. Let cool completely before breaking up into uneven pieces.
- While almonds are cooling, spread marshmallows out on the second baking sheet.
- Bake in the preheated oven until tops are lightly toasted, about 5 minutes. Let cool.
- Churn ice cream according to manufacturer's instructions until it reaches a soft-serve consistency, about 20 minutes. Layer ice cream, almonds, and marshmallows in a freezer-safe container. Freeze until firm enough to scoop, at least 4 hours.
Nutrition Facts : Calories 380.2 calories, Carbohydrate 41 g, Cholesterol 45.5 mg, Fat 22.6 g, Fiber 2.6 g, Protein 6.1 g, SaturatedFat 9.5 g, Sodium 297.5 mg, Sugar 33.6 g
TOASTED ALMOND AND MARSHMALLOW CHOCOLATE ICE CREAM
Silky smooth chocolate ice cream made with sweetened condensed milk and Greek yogurt. Toasted almonds and marshmallows make the perfect mix ins for this sweet treat.
Provided by Brielle
Categories Dessert
Time 35m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees and spread sliced almonds in a single layer on a baking pan. Set aside.
- In a large mixing bowl, whisk together heavy cream, milk, sweetened condensed milk, yogurt, cocoa powder, and vanilla extract. Whisk until smooth and no lumps of cocoa are left. Taste and alter amount of cocoa according to preference.
- Pour mixture into ice cream maker and churn according to manufacturer directions. (mine took 30 minutes)
- While ice cream is churning, toast sliced almonds in oven at 350 degrees for 5-6 minutes or until fragrant and lightly browning. Transfer to a bowl and cool in fridge.
- During last 5 minutes of churning, add toasted almonds and marshmallows.
- Eat immediately or allow to harden in airtight container for at least 4 hours in freezer.
- Makes 1½ quarts.
CHOCOLATE ALMOND ICE CREAM
"It wouldn't be the Fourth of July for our family without this special treat," writes Alice Hicken of Heber City, Utah. "Even though electric models make it easier, I still prefer to hand-crank ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 quarts.
Number Of Ingredients 10
Steps:
- In a small bowl, sprinkle gelatin over cold water; let stand for at least 2 minutes. In a large heavy saucepan, heat the milk, sugar and salt until bubbles form around sides of pan. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. , Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Remove from the heat. Stir in gelatin mixture until dissolved; stir in chocolate until blended. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, stir in almonds. Transfer to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 704 calories, Fat 46g fat (25g saturated fat), Cholesterol 204mg cholesterol, Sodium 154mg sodium, Carbohydrate 69g carbohydrate (65g sugars, Fiber 2g fiber), Protein 10g protein.
DARK CHOCOLATE ICE CREAM
Make and share this Dark Chocolate Ice Cream recipe from Food.com.
Provided by Dee514
Categories Frozen Desserts
Time 11m
Yield 1 Quart, 8 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate in double boiler over hot (not boiling) water.
- Gradually whisk in milk, stir until smooth.
- Remove from heat and let it cool.
- Whisk eggs in a mixing bowl until light and fluffy.
- Gradually whisk in sugar, then continue whisking 1 minute, until completely blended.
- Add the cream, vanilla, and salt; whisk.
- Add the chocolate mixture; blend well.
- Cover, chill, and freeze according to ice cream maker's directions.
Nutrition Facts : Calories 309.3, Fat 20.7, SaturatedFat 12.5, Cholesterol 91.5, Sodium 67.1, Carbohydrate 31.6, Fiber 2.4, Sugar 25.2, Protein 5
DARK CHOCOLATE PEANUT BUTTER WITH MARSHMALLOWS ICE CREAM
Make and share this Dark Chocolate Peanut Butter With Marshmallows Ice Cream recipe from Food.com.
Provided by csbndc
Categories Ice Cream
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Melt baking chips in microwave safe dish and combine.
- Add all ingredients to blender and blend until combined.
- Freeze at least 4 hours or overnight before scooping and serving.
Nutrition Facts : Calories 539.1, Fat 35.1, SaturatedFat 20.9, Cholesterol 111.1, Sodium 157.2, Carbohydrate 48.3, Fiber 0.8, Sugar 42.9, Protein 9.7
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