Rich Chocolate Almond Ice Cream

Name: Rich Chocolate Almond Ice Cream
Total time: 55 min
Yield: 2 quarts
Ingredients: 3/4 cup sugar; 2/3 cup unsweetened cocoa powder; 2 tablespoons Fleischmann's® Corn Starch; 1/8 teaspoon salt; 2 cups 2% milk; 1/3 cup Crown® Lily White® Corn Syrup; 2 egg yolks, slightly beaten; 2 cups heavy cream OR whipping cream; 1-1/2 teaspoons pure vanilla extract; 3/4 cup slivered almonds, toasted

Intermediate • 2 quarts • 55 min

Combine sugar, cocoa, 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.

Ingredients

3/4 cup sugar
2/3 cup unsweetened cocoa powder
2 tablespoons Fleischmann's® Corn Starch
1/8 teaspoon salt
2 cups 2% milk
1/3 cup Crown® Lily White® Corn Syrup
2 egg yolks, slightly beaten
2 cups heavy cream OR whipping cream
1-1/2 teaspoons pure vanilla extract
3/4 cup slivered almonds, toasted

Method

Combine sugar, cocoa, 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.