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Recipe: Rich Chocolate Almond Ice Cream (with coconut variation, ice cream machine)

Desserts - Frozen
RICH CHOCOLATE ALMOND ICE CREAM

3/4 cup sugar
2/3 cup unsweetened cocoa powder
2 tablespoons corn starch
1/8 teaspoon salt
2 cups 2% milk
1/3 cup Karo Light Corn Syrup
2 egg yolks, slightly beaten
2 cups heavy (whipping) cream
1 1/2 teaspoons vanilla extract
3/4 cup slivered almonds, toasted

Combine sugar, cocoa powder, corn starch and salt in a 3-quart saucepan. Gradually stir in milk until smooth. Stir in corn syrup and egg yolks. Bring to boil over medium heat, stirring constantly; boil 1 minute.

Pour into a large bowl; press plastic wrap to surface of mixture. Refrigerate at least 2 hours or until chilled.

Stir cream and vanilla into chilled custard mixture. Freeze in a 2-quart ice cream freezer following manufacturer's instructions. Add almonds 5 minutes before removing from ice cream freezer.

Transfer to freezer container; cover and freeze until desired firmness is reached.

VARIATION:

RICH CHOCOLATE ALMOND-COCONUT ICE CREAM:
Add 1/2 to 3/4 cup sweetened flaked coconut (toasted if desired) along with almonds.

Makes 2 quarts
Source: ACH Foods Companies, Inc.
MsgID: 1112429
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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