In large saucepan over medium heat, warm whole milk, cream and evaporated milk. Add the chocolate and cocoa; cook, stirring constantly until chocolate is melted.
In a bowl, beat eggs and sugar 2 minutes or until thick and well blended. Slowly whisk about 1 cup of the hot chocolate mixture into the egg mixture; then add egg mixture to the saucepan, whisking constantly.
Cook, stirring constantly, until thickened and mixture reaches 165 degrees.
Remove from heat; add vanilla.
Strain through a fine-mesh strainer.
Pour into a refrigerator container. Press plastic wrap onto surface of cream mixture. Refrigerate several hours or overnight.
Pour into ice cream freezer container and freeze according to manufacturer’s directions.
Stir in almonds just before serving.
Ingredients
Directions
In large saucepan over medium heat, warm whole milk, cream and evaporated milk. Add the chocolate and cocoa; cook, stirring constantly until chocolate is melted.
In a bowl, beat eggs and sugar 2 minutes or until thick and well blended. Slowly whisk about 1 cup of the hot chocolate mixture into the egg mixture; then add egg mixture to the saucepan, whisking constantly.
Cook, stirring constantly, until thickened and mixture reaches 165 degrees.
Remove from heat; add vanilla.
Strain through a fine-mesh strainer.
Pour into a refrigerator container. Press plastic wrap onto surface of cream mixture. Refrigerate several hours or overnight.
Pour into ice cream freezer container and freeze according to manufacturer’s directions.
Stir in almonds just before serving.
