Name: Chocolate-Almond Ice Cream
Prep time: 60 min
Total time: 30 min
Yield: about 5 cups
Ingredients: 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

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Ingredients

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

Instructions

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 ½ 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 ¾ inch at the top to allow for expansion, and prepare according to freezer instructions. Add almonds during final 5 minutes of chilling.