Italian Ice Cream and Sorbets Recipes - Almond and Chocolate Ice Cream (Gelato con Mandorle e Cioccolate) Recipe

Ingredients

• 300 ml/1 1/4 cups milk

• 4 egg yolks

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 300 ml/1 1/4 cups single (light) cream

• 100 g/4 oz/1 cup plain (semi-sweet) chocolate chips

• 75 g/3 oz/3/4 cup toasted, chopped almonds

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Method:

1. Place the milk in a saucepan and bring to boiling point. Remove from the heat.

2. Whisk the egg yolks and sugar together in a bowl until pale and creamy and whisk in the hot milk.

3. Place the bowl over a pan of simmering water and cook gently for 4 minutes, stirring constantly.

4. When the custard thickens and lightly coats the back of a wooden spoon, remove from the heat. Cool, stirring to prevent a skin forming.

5. Blend in the cream and pour into a rigid freezer proof container, cover and freeze for 1 hour.

6. Whisk with a fork to break up the ice crystals. Return the mixture to the freezer for a further 40 minutes, whisk again.

7. Fold in the chocolate chips and chopped almonds. Freeze until firm. Remove from the freezer 10 minutes before serving.