Summer is coming to an end (nooo), but that doesn’t mean you have to stop eating ice cream. I have so much ice cream in my freezer, I’ll probably be eating it all the way to October.
I’m back from South Africa, and it was seriously amazing. God, I love animals. The highlights of my summer vacation were volunteering for a sea turtle conservation project in Sri Lanka and going on game drives in South Africa. Both such unforgettable experiences. I didn’t go to summer camp or write my Extended Essay (because I accidentally lost all my data oops), but nevertheless, it was a summer well spent.
I’m quite devastated that summer vacation’s coming to an end. School starts tomorrow and I’m not academically prepared to be hit with the workload sitting around the corner. I’m not physically ready either, and by that, I mean I literally had just one night to adjust to a 6-hour time difference. Waking up at 7am will be equivalent to waking up at 1am. Welp.
But of course – I’m incredibly excited to see my friends and teachers again. Hi Anna. Hi Rebecca. Hi Bill. Hi Mr. Lugt.
Back to the ice cream, though. This chocolate and almond ice cream is amazing. Based on the opinions of others, this recipe, and a recipe for mint chocolate chip ice cream (yet to be posted), are the best ice creams ever. That being said, they haven’t tried all the ice creams I’ve made (sometimes I’ll finish it all before anyone else can get to it – oops), but still, I stand by their opinions. This ice cream is really damn good.
The ice cream base is a simple one – creamy and perfectly sweet. Then as the ice cream churns, you add in your chopped, aromatic almonds and the best part – the chocolate.
I used to love making nana ice cream and pouring melted chocolate over the top, watching it set. This is the same. As the ice cream churns, you pour in a thin stream of melted chocolate, which sets instantly when coming in contact with the cold ice cream. Thus, you end up with chocolate distributed throughout all the ice cream, with chocolate in every bite, pairing beautifully with the full crunch of the chopped almonds. It’s a perfect combination, really.
Note: Feel free to double the recipe if you wish. I made a smaller batch because my ice cream machine is quite small and I’d have to make the ice cream in two batches otherwise.
Chocolate Almond Ice Cream
Adapted from Lovely Little Kitchen
- 3/4 cups whole milk
- 1/3 cups granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup dark chocolate chips or chunks
- 1/4 cup roasted, salted almonds, chopped
- Freeze your ice cream maker ahead of time (according to manufacturers instructions)
- In a large mixing bowl or the bowl of a stand mixer, whisk the milk and sugar together until the sugar has dissolved
- Add in the heavy cream, vanilla extract, and almond extract, and whisk until combined
- Pour the mixture into the ice cream maker and churn according to manufacturers instructions
- While the ice cream is churning, melt the chocolate in the microwave at 10-second intervals, stirring in between, until the chocolate has completely melted
- When the ice cream has reached a soft consistency, pour 2/3 of the melted chocolate in a thin stream over the churning ice cream
- Add in 2/3 of the almonds to the churning ice cream
- When the ice cream has finished churning, transfer it into a storage container, and sprinkle on the remaining almonds, and drizzle the last of the melted chocolate over it
- Freeze for at least 3 hours. Allow to thaw before serving.