Rich Chocolate Almond Ice Cream


  • 3 large eggs
  • 1/2 cup white sugar
  • 8 oz. (1 1/3 cups) semi-sweet chocolate chips
  • 1 cup milk
  • 2 cups heavy cream
  • 1 tablespoon unsweetened cocoa powder
  • 1 pinch of salt
  • 2 teaspoons vanilla extract
  • 1 to 1 1/2 cups chopped roasted & unsalted almonds


  1. In a large heat-resistant bowl, beat eggs lightly with a whisk.
  2. Beat sugar into the eggs until incorporated.
  3. In a medium or large heavy saucepan over medium low heat, heat the milk, 1 cup of the cream, chocolate and salt. Stir pretty regularly until the chocolate starts to melt.
  4. When chocolate is partially melted, whisk in the cocoa powder. Then continue stirring to melt the chocolate.
  5. When hot (and chocolate is fully melted & cocoa is dissolved), but not boiling, remove from stove and gradually stir into the egg & sugar mixture. Start with only 1/4 to 1/2 cup of the hot mixture so you don’t scramble the eggs. Then pour in the rest and mix thoroughly.
  6. Add the second cup of cream and the vanilla extract. Stir well.
  7. Transfer mixture to an airtight container and refrigerate until COLD. This will take all day or all night.
  8. Using an electric ice cream maker, freeze ice cream according to manufacturer’s instructions.
  9. Transfer to a container you can seal and stir in the almonds to evenly distribute them. Freeze for about 1 1/2 to 2 hours before scooping and eating.
Makes about a half gallon.

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