Chocolate Almond Ice Cream Topping Recipes

CHOCOLATE ALMOND ICE CREAM

Steps:

• Combine the sugar, half and half, cream, cinnamon and salt in a medium size saucepan over medium heat. Heat until steaming and then barely simmer for about 2 minutes.
• Remove from the heat and stir in the almond extract and the chocolate until dissolved. Let cool and chill in the refrigerator for at least 4 hours. (You can shorten that time by placing it in the freezer for a couple hours.)
• Pour the chilled mixture into your ice cream machine and freeze according to the manufacturer's instructions. When it is almost finished churning, add the sliced almonds and allow the machine to finish churning.
• Serve immediately for soft serve ice cream or transfer to an airtight container and freeze until firm. Enjoy!

LEE LEE'S FAMOUS CHOCOLATE SAUCE FOR ICE CREAM

Steps:

• Combine sugar, cocoa, and salt in small saucepan.
• Add enough water to make stirable consistency.
• Add butter to cocoa mixture.
• Bring to a boil over medium high heat, stirring constantly.
• Allow to boil for 1 minute, stirring.
• Remove from heat.
• Add vanilla.
• Serve warm over ice cream.
• Add sliced bananas and chopped walnuts if you really want a treat!

CHOCOLATE ICE CREAM TOPPING

Steps:

• In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2 minutes. Remove from the heat; add the chocolate chips and vanilla. Whisk until chips are melted and mixture is smooth. Serve warm over ice cream with bananas and a cherry.

HOMEMADE CHOCOLATE MOCHA ICE CREAM

Steps:

• Heat the whole milk until it is just bubbling around the edges (this can be done on the stove top or in the microwave). In a blender or food processor fitted with a metal blade, pulse to process the sugar with the chocolate until the chocolate is very finely chopped. Add the hot milk; process until well blended and smooth. Transfer to a medium bowl and let the chocolate mixture cool completely. Stir in the heavy cream, vanilla, almond extract and coffee. Cover, refrigerate, and chill for 2 hours longer.
• Following the directions on your ice cream maker, pour the mixture into the container and let mix until thick, about 20-25 minutes. Can be enjoyed immediately or if you want a firmer ice cream, transfer into an airtight freezer container and place in the freezer at least 2 hours.

DAIRY FREE & VEGAN CHOCOLATE ICE CREAM

Steps:

• Mix all ingredients with an immersion blender (blender or food processor work too) to get any coconut milk clumps out.
• Follow the instructions on your ice cream maker. If you have a double canister ice/salt maker, keep reading these instructions.
• Put the mixture into the inner canister.
• Assemble the machine...put the lid on the canister with the mixture and assemble the ice cream maker.
• Layer ice and salt in between the containers.
• Turn the machine on and wait for the ice cream to be done (usually it will stop on its own - but read your owner's manual).
• Move to a freezer safe container with a lid and store until you're ready to eat.

CHOCOLATE ALMOND ICE CREAM TOPPING

Steps:

• In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2-3 minutes until sugar is dissolved.
• Remove from heat; add the chocolate chips and almond extract.
• Whisk until chips are melted and mixture is smooth.
• Serve warm over ice cream.
• Goes well with bananas, or toasted coconut.

ALMOND ICE CREAM TERRINE WITH CHOCOLATE TRUFFLES AND RASPBERRY SAUCE

Steps:

• Make truffles:
• Bring cream and butter to boil in heavy small saucepan. Remove from heat. Add chocolate; whisk until smooth. Whisk in amaretto. Pour into small bowl. Freeze until firm enough to form into balls, about 50 minutes.
• Line baking sheet with foil. Using teaspoon, scoop out level teaspoonfuls of chocolate mixture. Drop onto baking sheet. Freeze until firm, about 20 minutes. Using hands, roll chocolate into balls; return to baking sheet and freeze. (Can be made 1 week ahead. Cover and keep frozen.)
• Make ice cream:
• Combine cream, milk and sugar in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add chopped almonds. Cover and let steep 2 hours.
• Pour cream mixture through fine strainer set over bowl; discard solids in strainer. Return cream mixture to same saucepan. Bring to simmer. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 3 minutes (do not boil). Cool slightly. Mix in almond extract. Transfer to bowl and chill custard until cold, at least 3 hours or overnight.
• Line 9x5x3-inch glass loaf dish with plastic wrap, overlapping sides by 2 inches. Process custard in ice cream maker according to manufacturers instructions. Transfer ice cream to prepared dish. Press truffles into ice cream, spacing apart. Cover terrine and freeze until firm, at least 8 hours or overnight.
• Make sauce:
• Puree thawed raspberries in processor. Pour through strainer set over bowl, pressing with back of spoon to extract as much liquid as possible. Discard solids in strainer. Whisk sugar and amaretto into sauce. Cover and chill. (Terrine and sauce can be prepared 2 days ahead. Keep terrine frozen. Keep sauce refrigerated.)
• Turn terrine out onto platter. Peel off plastic. Cut terrine into 3/4-inch-thick slices. Serve with sauce and fresh berries.

CHOCOLATE-ALMOND SAUCE

Steps:

• Stir sugar and 1/4 cup water in heavy small saucepan over low heat until sugar dissolves. Add cream; bring to boil. Remove from heat; add chocolate and whisk until melted and smooth. Whisk in almond extract and salt. Stir in almonds. Divide sauce between two 8-ounce canning jars; seal with lids. (Can be made 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)