Chocolate Coconut Almond Ice Cream

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Pasteurized egg
  • 2 Pasteurized egg yolks

• Baking & Spices

  • 1/4 tsp Almond extract
  • 2 oz Chocolate, unsweetened
  • 1/4 cup Cocoa powder
  • 1 pinch Sea salt, fine
  • 3/4 cups Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/3 cup Almonds, salted roasted
  • 1/3 cup Chocolate-covered almonds, Whole
  • 1/2 cup Coconut, sweetened
  • 1/2 cup Cream of coconut

• Dairy

  • 1 1/2 cup Heavy cream
  • 1 cup Whole or 2% milk

Found on thepioneerwoman.com

Description

Ingredients

• 2 ounces, weight Unsweetened Chocolate
• 1/4 cup Cocoa Powder
• 1 cup Whole Or 2% Milk
• 1 Pasteurized Egg
• 2 Pasteurized Egg Yolks
• 3/4 cups Sugar
• 1-1/2 cup Heavy Cream
• 1/2 cup Cream Of Coconut
• 1 teaspoon Vanilla
• 1/4 teaspoon Almond Extract
• 1 pinch Fine Sea Salt
• 1/2 cup Shredded Sweetened Coconut
• 1/3 cup Chocolate-covered Almonds, Whole
• 1/3 cup Chopped Salted, Roasted Almonds

Directions

• In a microwave safe bowl, heat the unsweetened chocolate in 30-second intervals, stirring after each, until melted. Meanwhile, whisk the cocoa into the milk. Once the chocolate is melted, whisk the milk into the chocolate. Set aside. In a large bowl, whisk the egg and egg yolks until foamy. Gradually whisk in the sugar. Whisk in the cream, cream of coconut, vanilla, almond extract, and salt until well combined. Add the chocolate mixture and whisk to combine. Cover and refrigerate for at least 1 hour. In a small bowl, toss the coconut, chocolate covered and salted almonds. Cover and refrigerate. Pour the chilled cream into and ice cream maker and process about 20–25 minutes, depending on the manufacturer’s instructions. During the last 2 minutes of the churning, add in the chilled mix-ins. Scoop into a freezer-safe container and freeze for a few hours to harden.