Chocolate Almond Butter Ice Cream

May 6, 2011

Ingredients:

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.

Directions:

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!!

“Thank you, thank you, thank you for this great product. My youngest son is allergic to peanuts and this is the only almond butter that I have found that is made in a peanut free facility and is not produced on the same equipment as peanut products.” — Kellie