Chocolate Almond Butter Ice Cream
May 6, 2011
2 ounces bittersweet chocolate
5 tablespoons cocoa powder
2 cups milk
3 eggs, lightly beaten
1 cup sugar
1 cup cream
1 1/2 teaspoon pure vanilla extract
3/4 cup Smooth or Crunchy Barney Butter
Melt chocolate over low heat.
Gradually stir in cocoa powder and milk while continuing to heat. You want the consistency to be thick but not solid as you add the milk and cocoa powder. Beat sugar into eggs. Stir hot chocolate/milk mixture into eggs. Add cream and vanilla extract. Cool. Just before adding to ice cream maker, stir a cup of ice cream mixture into Barney Butter. Once mixed, stir into rest of ice cream mixture. Freeze in ice cream maker according to manufacturer’s instructions. Very rich and delicious!!
“First, I want to thank you for donating samples to our food allergy support group. I live in Columbus, Ohio. We went to our annual taste testing last night and my husband and I fell in love with your almond butter.” — Betsy