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Chocolate Almond Ice Cream Recipe
|Slivered almonds||2⁄3 Cup (10.67 tbs)|
|Sugar||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa||2⁄3 Cup (10.67 tbs)|
|Half and half||3 Cup (48 tbs)|
|Whipping cream||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 7325 Calories from Fat 4148
% Daily Value*
Total Fat 479 g737.7%
Saturated Fat 269.9 g1349.7%
Trans Fat 0 g
Cholesterol 2017.3 mg
Sodium 707 mg29.5%
Total Carbohydrates 634 g211.2%
Dietary Fiber 81.1 g324.3%
Sugars 459.7 g
Protein 85 g169.9%
Vitamin A 62% Vitamin C 11.8%
Calcium 169.6% Iron 43.2%
*Based on a 2000 Calorie diet
In a 2- to 3-quart pan, stir together cinnamon, sugar, flour, cocoa, eggs, and half-and-half.
Cook over medium heat, stirring, until mixture comes to a gentle boil (about 12 minutes).
Let mixture cool to lukewarm; then blend in whipping cream and vanilla.
Cover; refrigerate for at least 2 hours or until next day.
Pour mixture into a 1-gallon ice cream freezer; freeze according to manufacturer's directions until partially frozen (dasher will be hard to turn).
Add almonds and continue to freeze until dasher no longer turns.
If made ahead, cover and freeze for up to a month.