Thursday, March 10, 2011

Amaretto Custard Ice Cream

One of the best things that has happened in my life is getting an ice cream maker. This will either tell you about my enthusiasm for ice cream or the sad state of my life, but let's assume the former and discuss this delicious treat. Here's a recipe for some chocolate amaretto ice cream.

Amaretto (Chocolate and Almond) Custard Ice Cream Recipe

2 C granulated sugar
1/4 C all-purpose flour
1/8 tsp salt
2 C milt
1.5 C dark chocolate chips or baking chocolate
2 eggs
4 C light cream (or 3 C heavy cream and 1 C milk)
1 Tbs vanilla extract
1/4 tsp almond extract (just a drop, really)

*I should remind the reader that I don't usually cook by measuring. So, I am not 100% accurate on the amount of chocolate, light cream, vanilla, or almond, but the above are approximates and will serve you well. Add more/less of the chocolate, vanilla, or almond as your taste dictates, but in saying that I remind you that almond extract is very strong.

1. Combine the sugar, flour, and salt in a double boiler. Slowly add the milk until the solids are dissolved, and then add the chocolate. Cook on medium/low, stirring constantly, until thick. Cook ten minutes longer.

2. In a separate bowl, lightly beat the eggs.

3. Stir a small amount of the chocolate mixture into the eggs, slowly adding more. Once it is all stirred in, return the mixture to the double boiler and cook for about 3 minutes more, then let stand until it is lukewarm or even cold (putting it in the fridge works great). This is the longest stage of this recipe. When I made it I played a game with some friends while we waited. I recommend doing the same.

4. Mix the cooled chocolate mixture with the cream, vanilla, and almond extract.

5. Freeze the ice cream according to your ice cream maker's instructions. (Our model has a piece the needs to be frozen first. I keep that in the freezer all the time, in case I need to make ice cream in a pinch.) After the ice cream has been frozen in your ice cream maker it is ready to eat, but will be soft like soft serve. If you like harder, firmer ice cream, then put the ice cream in a tupperware and freeze for an hour or so.

6. Enjoy! This would be delicious topped with your favorite toppings, some fresh fruit, or even some crushed almonds and chocolate shavings.

This recipe made more than our ice cream maker could hold, so I made half one night and refrigerated the rest of the unfrozen mixture, which meant that I got to make some ice cream really quickly a few nights ago when I needed some.

This recipe does take longer than most ice cream recipes, since it is a custard and thus requires some boiling and then cooling before going into the ice cream maker. So, make it ahead of time if you're expecting company, or keep the unfrozen mixture in your fridge and pretend to whip it up while the company is distracted and then put it all in the ice cream maker if you feel like they would appreciate the experience of having the ice cream come right from the maker.

1 comment:

  1. I've been wanting to get an ice cream maker for so long! I LOVE frozen custard, this totally makes me miss the mid-west and their frozen custard shops.