![]() Scrape your ice cream mixture into a large plastic container with a tight-fitting lid. I’m sorry! Don’t throw things! Patience is a virtue! ![]() Now…don’t be mad…but I might have neglected to mention a teensy, tiny detail. When you’re finished your mixture should be without any streaks of chocolate or whipped cream. This ice cream gets its texture from the softly whipped cream, so you don’t want to stir it too vigorously and deflate the cream. It should have a lot of body and hold peaks when you drag the whisk through it, but it should still be soft and not firmly whipped or, even worse, curdled and buttery.Īdd the cocoa mixture to the bowl of whipped cream… Using the whisk attachment, whip the cream on medium-high speed until it forms gentle peaks. Pour the cream into the bowl of a stand mixer or just any large bowl, if you’re using a hand mixer. You might be tempted to forget about ice cream and just eat this chocolate slurry with a spoon, and although I can tell you from experience that it IS delicious, I promise that the ice cream will be worth the self-control. Stir until the marshmallows and almonds are well-distributed in the condensed milk, and are covered with chocolate. …but as you continue whisking, the cocoa will eventually combine with the milk, and you’ll be left with a shiny, smooth, darkly chocolatey mixture.Īdd the miniature marshmallows and the chopped almonds to the cocoa mixture, and stir them together. Whisk them together until the cocoa has dissolved into the condensed milk. Place the condensed milk in a bowl, and add the unsweetened cocoa powder. I should also add that you can use roasted unsalted almonds instead of the salted kind–you just don’t want raw almonds, because they don’t have enough flavor or crunch. They don’t need to be in small pieces, but giant whole almonds are a little tough to eat in ice cream, so chop them roughly to make them more manageable. 3/4 cup roasted salted almonds (you could also use walnuts, pecans, or even hazelnuts)īegin by coarsely chopping the almonds.
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