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!!
I just wanted to share that I had my first bite of Barney Butter and nearly cried from joy. I developed a peanut allergy six years ago and have desperately missed peanut butter. I have tried EVERY almond butter out there but they have all been a poor substitute. When I saw your Barney Butter in the store the other day and saw that it has the same consistency as peanut butter I had to try it. It is the absolute best! I will be a loyal fan from now on! Thank you so much for making my day! – Dawn, Vero Beach, FL