Chocolate Crunch Ice Cream

Name: Chocolate Crunch Ice Cream
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 360 milliliters 60% cocoa bittersweet chocolate baking chips, melted and cooled; 4 egg yolks; 357 milliliters heavy whipping cream; 3 teaspoons instant coffee granules; 366 milliliters milk; 135 milliliters semisweet chocolate chips, melted; 81 grams slivered almonds, toasted; 150 grams sugar, divided; 58 milliliters milk chocolate toffee bits; 1 teaspoon vanilla extract

Chocolate Crunch Ice Cream is a gluten free dessert. This recipe makes 8 servings with 719 calories, 11g of protein, and 48g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. Head to the store and pick up vanillan extract, slivered almonds, heavy whipping cream, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 50 minutes. How to Make Ice Cream Without an Ice Cream Maker, Creamy egg-less chocolate ice cream with chocolate chip cookies, and Chocolate Chip Strawberry Crunch Cookies are very similar to this recipe.

Instructions

In a large saucepan, heat milk to 175°; stir in 1/2 cup sugar until dissolved. In a small bowl, whisk egg yolks and remaining sugar. Stir in coffee granules and bittersweet chocolate.

Ingredients you will need

Bittersweet Chocolate

Instant Coffee

Egg Yolk

Sugar

Milk

Equipment you will use

Sauce Pan

Whisk

Bowl

Whisk in a small amount of hot milk mixture. Return all to the pan, whisking constantly.

Ingredients you will need

Milk

Equipment you will use

Whisk

Frying Pan

Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat. Cool quickly by placing pan in a bowl of ice water; let stand for 30 minutes, stirring frequently.

Ingredients you will need

Water

Equipment you will use

Bowl

Frying Pan

Transfer to a large bowl; stir in cream and vanilla. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight.

Ingredients you will need

Custard

Vanilla

Cream

Wrap

Equipment you will use

Plastic Wrap

Bowl

Line a baking sheet with waxed paper; spread melted semisweet chocolate to 1/8-in. thickness. Refrigerate for 20 minutes; chop coarsely.

Ingredients you will need

Semisweet Chocolate

Spread

Equipment you will use

Baking Sheet

Fill cylinder of ice cream freezer two-thirds full with custard; freeze according to manufacturer’s directions. Stir in some of the chopped chocolate, almonds and toffee bits. Refrigerate remaining custard until ready to freeze. Stir in remaining chocolate, almonds and toffee bits. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Ingredients you will need

Toffee Pieces