Ingredients and Weight:
- Dark chocolate, 70% cocoa or higher: 18 ounces
- Heavy cream: 2 cups
- Whole milk: 1 cup
- Sugar: 1/2 cup
- Egg yolks: 4 large
- Caramelized almonds: 1/2 cup
- Toasted marshmallows: 1/2 cup
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
3 (Intermediate)
Preparation Method Steps:
- In a medium saucepan, melt the chocolate over low heat, stirring constantly.
- In a separate bowl, whisk together the heavy cream, milk, sugar, and egg yolks.
- Gradually add the wet ingredients to the melted chocolate, whisking until fully combined.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
- When the ice cream is almost churned, add the caramelized almonds.
- Continue churning until the ice cream is firm but scoopable.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
- Before serving, top each scoop of ice cream with toasted marshmallows.
Nutritional Information:
One serving (1/8 of recipe):
- Calories: 350
- Fat: 21g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 130mg
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Rich and decadent
- Sweet and savory
- Creamy and crunchy
- Perfect for American dessert tastes
User Comments:
- "This ice cream is to die for! The dark chocolate is so rich and the caramelized almonds and toasted marshmallows add a perfect touch."
- "I loved the combination of flavors in this dish. It's the perfect indulgence for any chocolate lover."
- "This is my new favorite dessert. It's so easy to make and everyone always loves it."
Special Precautions and Tips:
- Use high-quality chocolate for the best flavor.
- Make sure the egg yolks are at room temperature before whisking them in.
- Churn the ice cream until it is firm but scoopable. If it is too churned, it will become icy.
- Store the ice cream in a freezer-safe container for up to 2 weeks.
