Ingredients Jump to Instructions ↓

  1. 2 cups granulated sugar

  2. 2 envelopes unflavored gelatin

  3. 1/8 teaspoon salt

  4. 8 cups light cream or half-and-half - divided use

  5. 6 squares (1 ounce each) unsweetened chocolate

  6. 2 large eggs, beaten

  7. 4 teaspoons vanilla extract

  8. 1 cup chopped toasted almonds

Instructions Jump to Ingredients ↑

  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.

  2. Add chocolate and cook until melted. Beat with a rotary beater until smooth.

  3. 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.

  4. Stir in remaining cream, vanilla and toasted almonds.

  5. Freeze in a 4 or 5-quart ice cream freezer according to manufacturer's directions.


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