Almond-Chip Ice Cream
For chocolate that melts quickly on the tongue throughout your ice cream, coarsely grind chips or chunks in the food processor, then shake in a sieve to get rid of the resulting powder before adding to the mix.
Makes about 3½ cups
Makes about 3½ cups
Ingredients
- 2½ cups whole milk
- 6 egg yolks
- ½ cup granulated sugar
- ½ teaspoon sea salt
- ¾ cup smooth almond butter
- ¾ cup dark chocolate chips coarsely ground in a food processor and shaken in a sieve (see headnote)
Instructions
- Heat milk in a medium saucepan over medium-low heat until steaming but not simmering, 3 to 5 minutes.
- Prepare an ice bath by filling a large bowl ⅔ of the way with ice and water.
- Whisk egg yolks, sugar, and salt in a medium bowl for about 1 minute until mixture is silky and light yellow.
- Whisk about ⅓ of the warm milk into the egg mixture until combined. Add egg mixture to the remaining warm milk and stir to combine. Cook, stirring constantly, for 5 to 7 minutes, until custard thickens and coats spatula. Remove custard from heat and rinse and dry the egg bowl.
- Strain custard through a sieve into the clean bowl. Whisk in almond butter until custard is smooth.
- Place bowl in the ice bath for about 5 minutes, stirring occasionally to cool down the custard.
- Transfer to a lidded container, cover, and refrigerate at least 4 hours or overnight.
- Pour chilled custard into the chilled bowl of your ice cream maker and process according to the manufacturer’s directions. About halfway through churning, add chocolate chips. Finish churning, then transfer to a lidded container, cover, and freeze for at least 2 hours or overnight. Soften at room temperature for about 5 minutes before serving.
Leigh Belanger
Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.
