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-
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~
Photos and recipe after the break*
Abuelita Chocolate Chunk Ice Cream
(with Almonds & Ghirardelli Intense Dark Sea Salt Soiree)
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)
Cream & Chocolate
This mornings coffee
liking that it didn't go to waste ;-)
egg yolks & sugar & vanilla bean
combined until thickend
into the magical cream machine!
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!
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...