Abuelita Chocolate Chunk Ice Cream*

This year for my birthday, I received a gift that I have been longing for, for a long time.

My family just adores ice cream, rain or shine, blizzard or 105 degrees they are obsessed.

After this recipe you will understand why*

The creamy texture of homemade ice cream is like no other. 

Combined with Abuelita Chocolate, Almonds 

and chunks of Ghirardelli Intense Dark Sea Salt Soiree-

Hea-ven.  

Really it is.

I thought this would be a treat for me, and that I wasn't going to have to share...

boy was I wrong.

I got a bit, but the rest was gone before I could freeze some for later.

Oh well, at least I have the machine~ and it's on call 24/7.

Hang on to your taste buds, because Abuelita is in town and she brought ALL the love.

This summer time version of a traditional Mexican winter classic has my kids screamin...

and it's got me dreamin... for more~

Delicioso.

Photos and recipe after the break*

Abuelita Chocolate Chunk Ice Cream

(with Almonds & Ghirardelli Intense Dark Sea Salt Soiree)

Ingredients

2 Disks of Abuelita Chocolate

6oz Ghirardelli Intense Dark Sea Salt Soire (chopped)

1 c. Almonds (chopped)

5 Egg Yolks

1/2 c Sugar

3 1/2 c Heavy Cream

1/4 c Coffee

 (left over from the morning or 1/2 tbs  instant espresso)

1 Vanilla Bean (split lengthwise)

Directions

Place a small saucepan on stove over medium heat.  Add cream, vanilla bean and chocolate. 

Bring to a simmer over medium heat (don’t boil). Let cool. In the mean time fill a 4-quart saucepan halfway with water and bring to a boil; reduce heat and maintain a simmer. Whisk together egg yolks and sugar in a 3-quart glass bowl, then whisk in chocolate mixture. Set bowl over simmering water and whisk frequently, scraping down the sides regularly with a rubber scraper, for 5 minutes or until mixture thickens noticeably. Custard is cooked when it reaches 180°F on an instant read thermometer.

 Place bowl in a larger bowl filled halfway with ice to cool quickly. Transfer to an ice cream maker. Freeze according to manufacturer’s directions.  10 minutes before the mixture is complete add the chopped almonds and chocolate chunks, stir. Continue the creaming process, then cover and store in the freezer for several hours to firm.  

Cream

 Chocolate

 Cream & Chocolate 

 This mornings coffee

liking that it didn't go to waste ;-)

 egg yolks & sugar & vanilla bean

 combined until thickend

 ice bath

into the magical cream machine!

My FAVORITE!

mmmmmmmmmmmm ch o co late

chunks

 more chunks

couldn't figure out which picture I liked best

;-) 

 did it again...too hard to choose!

 but I definitely LOVEd this one  ;-)

 and this one... see how he's holding that spoon!

THAT'S  

Ice Cream LOVE*

Hope this recipe keeps your body cool this summer and your heart full...

of love that is

Simply Food Love*

taste. share. spread the love...