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Chocolate Almond Ice Cream

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24
serves

INGREDIENTS

2 cups sugar
2 gelatin unflavored envelopes
1/8 tsp. salt
8 cups light cream or half-and-half, divided
6 squares unsweetened chocolate squares (1 oz. each)
2 eggs, beaten
4 tsp. vanilla
1 cup chopped almonds, toasted

INSTRUCTIONS

  1. 1
    In a large saucepan combine sugar, gelatin, and salt. Stir in half of light cream or half-and-half. Cook and stir over medium heat until mixture almost boils and the sugar dissolves. Add chocolate and cook until melted. Beat with a rotary beater until smooth. Stir about 1 cup of the hot mixture into beaten eggs; return all of the mixture to saucepan. Cook and stir for 2 minutes. Cool. Stir in remaining cream, vanilla and toasted almonds. Freeze in a 4 or 5 qt. ice cream freezer according to manufacturer's directions.

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cuisines North & South American
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