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!!
“After years of suffering from a digestive disorder, the new eating plan I’m on recommends almond butter. I am NOT a fan of peanut butter and thought almond butter would be just as unpalatable for me. WRONG! I saw Barney Butter in my local market and thought I would give it a try to put on celery sticks. This is now my new Favorite snack. It is WONDERFUL! This is easily digestible and tastes great. Thanks again.” — Cathy